“Run, run, fast as you can! Can’t catch me, I’m the gingerbread man!”~Folktale
I got given these great cookie cutters a few years ago and found that my icing detail skills always let me down. Until I discovered the secret of Fondant. It may be tricky to roll out large pieces of it to put perfectly smooth onto a cake, but it is very easy to roll out a small piece and use a cookie cutter to cut out a shape!!!
This gingerbread recipe is well used by me and my friends. It’s got just the right amount of spice in my opinion. About double what any other recipe suggests.
To veganise my usual recipe I simply replaced the butter with coconut oil (in the past I had used Nutlex) and I also used an egg replacer . I think it turned out well.
I use Ogran No-Egg. It is a powder. I didn’t add the recommended water into the mix as it was wet enough already. When the dough’s hot, it is more pliable because of the coconut oil. As it becomes cooler, the oil becomes solid again so you need to find the perfect temperature for working with this dough! If you let it get too cold it will be hard to roll out. Don’t be tempted to add more liquid, just warm it up in your hands again.
I always end up cooking mine that little bit too long and they become super hard when cooled. Not to worry. After a day or two with icing they will get soft again.
What you need:
- 1 1/2 cups (210 grams) all purpose flour
- 1 1/2 cups (210 grams) S.R. flour
- 1/4 teaspoons salt
- 1/2 teaspoon baking soda
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4- 1/2 teaspoon ground cloves
- 1/2 cup (113 grams) coconut oil
- 1/4 cup (100 grams) granulated raw sugar
- 1/4 cup (100 grams) brown sugar
- 1 large egg’s worth of egg replacer (no water needed)
- 2/3 cup (160 ml) Golden syrup
- Preheat the oven to about 160degress C (fan-forced)
- Over a low heat, combine the sugars, golden syrup and coconut oil in a saucepan. Remove from stove to let cool slightly.
- In a larger bowl, combine the flours, baking powder, egg replacer, salt and spices.
- Add wet ingredients and mix into a dough.
- Roll out dough to about 5mm thick and cut into shapes. Bake in oven for about 10minutes. If they start to get brown around the edges you have cooked them too long and they will be super-duper hard!
- If icing with fondant, make a paste of lemon juice and icing sugar to make a “glue” to stick it on to the cookie with.