Gingerbread Advent Cookies (Vegan

• Produce

  • 4 tsp Ginger, ground

• Condiments

  • 300 g 1 1/3 cups vegan butter / spread
  • 120 g Golden syrup

• Baking & Spices

  • 1 tsp Bicarbonate of soda
  • 2 tsp Cinnamon, ground
  • 250 g Icing sugar
  • 240 g Muscavado sugar, dark
  • 750 g Plain flour
  • 1 tsp Spice, ground mixed
  • 1 tsp Vanilla extract

• Other

  • 4 tbsp Aquafaba (liquid from a can of chickpeas

Found on wallflowerkitchen.com

Description

Ingredients

• 300g 1⅓ cups vegan butter / spread
• 240g / 1⅓ cups dark muscavado sugar
• 120g / ⅓ cup golden syrup
• 750g / 6 cups plain flour
• 1 tsp bicarbonate of soda
• 4 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground mixed spice
• 4 tbsp aquafaba (liquid from a can of chickpeas)
• 250g / 2 cups icing sugar
• 1 tsp vanilla extract

Directions

• In a small saucepan, gently melt together the vegan butter, the sugar and the golden syrup.
• In a large mixing bowl, sieve in the flour, bicarbonate of soda and spices. Pour in the melted vegan butter and sugar and mix until it forms a soft dough. If the dough is too sticky, add a little more flour.
• Wrap the dough in cling film and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 170C / 340F and line a baking tray with parchment paper.
• Lightly dust your surface with flour and roll out the dough to about ½ cm thickness. Cut out your cookie shapes and transfer to the baking tray. Use a straw to poke holes into the tops of each cookie. Keep in mind that the gingerbread dough will expand in the oven so leave enough room between each cookie.
• Bake for 10-15 minutes until golden brown.
• Once baked, leave to cool completely whilst you prepare the icing.
• Whisk the chickpea water with an electric mixer until foamy and then add the sugar in slowly until the mixture is thick and glossy. It should be firm enough to pipe with but should still slowly drizzle off the back of a spoon.
• Transfer the icing to a piping back with a small nozzle. Pipe the numbers 1 - 25 onto the cookies and any other decorative elements you choose.
• Leave to set for at least an hour or overnight. The icing should be hard to the touch.
• Use to make Christmas tree decorations or bunting! The gingerbread cookies are good for a few weeks but last best in an air-tight container.