From Thursday, 15 Dec 2022

Plant-Based Gingerbread Biscuits

by Rob Baker

30 mins
Suitable for beginners
  • Ingredients

    • 150g dark brown sugar
    • 120g golden syrup
    • 60g black treacle
    • 2.5tsp dried ginger
    • 2tsp cinnamon
    • 1tsp nutmeg
    • 2tbsp water
    • 190g plant butter
    • 1tsp bicarbonate of soda
    • 450g plain flour
    • Additional flour for dusting
  • 1. Begin by lining a large heatproof bowl with cling film.

    2. Place a saucepan over a medium heat and add the sugar, syrup, treacle, water and all of the spices (ginger, cinnamon and nutmeg). Using a wooden spoon, stir the mixture continuously until it begins to boil.

    3. Remove the pan from the heat and add the plant butter, using a whisk to stir until all of the butter has melted and combined with the sugar and spice mixture.

    4. Next, add the bicarbonate of soda and continue to whisk until completely dissolved, before finally sifting in the flour using a metal sieve. Use the wooden spoon to bring the mixture together into one large ball of dough.

    6. Transfer the dough into the clingfilm-lined bowl and place in the fridge to chill for around two hours.

    7. Once chilled, use the cling film to help you transfer the dough onto a clean worktop and knead until smooth.

    8. Preheat your oven 180°C/160°C Fan/gas mark 4 and line two large baking sheets with greaseproof paper.

    9. Lightly dust the work surface with some plain flour, before placing the dough on top. Dust the top of the dough with a little more flour and use your hands to flatten down the dough slightly.

    10. Use a rolling pin to roll out the dough to around 3mm thick – this will give you a crisp and crunchy gingerbread. If you prefer a softer, chewier gingerbread, you can leave your dough a little thicker.

    11. Once you are happy with the thickness of your gingerbread, use your choice of cookie or pastry cutter to cut out as many biscuits as you can from the dough, transferring them onto the greaseproof paper-lined baking sheets.

    12. Recombine the remaining dough and roll out again, cutting even more biscuits. Repeat until all of the dough has been used.

    13. Bake the gingerbread in the oven for around 12-15 minutes, until the edges are just starting to colour. When you remove the gingerbread biscuits from the oven, they should still be a little soft in the centre, but they will continue to crisp up as they cool.

    14. Use a spatula to transfer the biscuits onto some cooling racks and allow them to cool completely, before decorating them with your choice of decorations.

    In the Kenwood Kids Club, we believe that baking is for everyone, which is why we often try and come up with allergen-free alternatives to some of our favourite recipes.

    This week, Mr Baker is showing you how you can easily whip up a batch of plant-based gingerbread biscuits, perfect for Christmas tree decorations, gingerbread houses or even just for eating, without any eggs or dairy-based ingredients.

    They also make fantastic Christmas gifts, so why not whip up a batch to share with your friends and family this Christmas?

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