Gingerbread Men – Vegan
150g coconut oil
1 cup brown sugar
1½ cups molasses
7 cups flour
1 teaspoon salt
2 teaspoons allspice ground
4 teaspoons ginger ground
4 teaspoons cinnamon ground
2 teaspoon cloves ground
2 teaspoons bicarbonate of soda
3 tablespoons of cold water
½ cup of cold water
additional flour if necessary for mixing in/rolling
1. Mix together the coconut oil, brown sugar and molasses.
2. Mix all the dry ingredients, apart from the bicarbonate of soda, in a separate bowl.
3. Dissolve the bicarbonate of soda in the 3 tablespoons of cold water.
4. Pour the oil mixture, the bicarbonate of soda mixture and the cold water into the dry ingredients and mix together. The mixture will firm up as it stands. If there is time, the mixture can be chilled for a short while before using.
5. Use loads of flour, roll the dough out to just over 1 cm thick.
6. Cut into gingerbread men shapes and use currants/raisins for eyes, mouths etc.
7. Bake in 350F/180C for about 15 minutes or until golden brown.
8. Remove from the oven and allow to cool before decorating with vegan royal icing.
Vegan Royal Icing
Aquafaba which is the water in which chickpeas are cooked, is used to make this royal icing. The protein in the water acts in the same way as do egg whites. Perfect royal icing results.
135 ml/5 oz or ½ cup aquafaba
500g/1lb2oz or 4 cups icing sugar – you may need more icing sugar if the mixture looks to thin 1 teaspoon vegetable glycerine if you want an icing that is not too crisp
1. Using an electric whisk, beat the aquafaba until it is light and starting to hold peaks.
2. Gradually add the icing sugar to the stiffly beaten aquafaba, beating all the time until all of the icing sugar has been added.
3. If the mixture looks too soft to pipe, then add additional icing sugar.
4. If desired add a teaspoon of glycerine and beat in very well too.
5. Colour the icing as required in small bowls and place in a squeezing bag fitted with a fine nozzle.
6. Decorate the gingerbread men in imaginative ways.