Makes: 2 dozen
- 175g plain flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 60g dairy-free butter
- 90g soft light brown sugar
- 1 tablespoon sunflower oil
- 2 tablespoons golden syrup
- To decorate
- edible gold spray
- sprinkles and decorations
Prep:30min › Cook:12min › Extra time:15min chilling › Ready in:57min
- Sieve the flour into a large mixing bowl and stir in ginger, cinnamon and baking powder. In small-ish chunks, add the dairy-free butter and use your fingers to lightly work into the butter into the flour mixture until it resembles breadcrumbs. (Alternatively, you can use a food processor, but that isn’t as fun!). Now, stir in the sugar.
- In a separate dish, whisk together the sunflower oil and golden syrup. Slowly whisk this into the rest of the mixture and it will start to clump together. Don’t be alarmed if it doesn’t resemble dough yet, use your hands to bring the mixture together into a dough and knead until smooth. Wrap your dough in cling film and refrigerate for 15 minutes – this will hold it together better when you roll it out.
- Preheat the oven to 170 C / Gas 3 and grease two baking trays (lining with parchment is optional).
- On a floured surface, roll out the dough to a 5mm thickness. Use cutters (of similar size) to cut out the dough and place the gingerbread shapes on the baking trays. (Be wary of re-rolling out the dough too many times – it might make the dough a little tougher and less durable.)
- Bake for 10 to 12 minutes, or until lightly golden-brown. After a few minutes, transfer to a cooling rack and allow to fully cool before icing. When cooled, decorate with gold spray, icing, and cake decorations!