Vee Gingerbread

Vee Gingerbread

17 2015

This gingerbread recipe has been tried and tested for many years, each and every Christmas as part of our family tradition. It smells divine when cooking and never lasts long.

  • Level

    A cut above the rest
  • Yields

    36
Dairy FreePlant BasedVeganVegetarian
  • FLAX EGG

  • ICING MIXTURE

  • Total Calories 125
  • Total Fat 3g
  • Total Sodium 34mg
  • Total Carbohydrates 23g
  • Sugars 8g
  • Protein 1g
  • Vitamin A 6%

Total Calories Total Fat Total Sodium Potassium Total Carbohydrates Sugars Protein Vitamin A Vitamin C Calcium Iron B12

Method

    1. Pre-heat oven to 180°C (356°F).

    2. Sift flour, baking powder, bicarb soda, spices and a pinch of salt into a bowl.

    3. Beat butter and sugar until fluffy. On a low speed, beat in sifted dry ingredients until mixture combines. Divide dough in 1/2, wrap separately in plastic and refridgerate for 30mins.

    4. Roll out dough between baking paper until approximately 4mm thick. Use cookie cutters to cut out shapes. Place gingerbread on a lined oven tray and pop in the oven.

    5. Set a timer for 5 mins (WARNING: these cook quickly - watch they don’t burn).

    6. Transfer to a wire rack to cool. Once cooled ice with icing mixture.

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