A great dairy-free variation of the classic gingerbread, perfect for Christmas. Once made the dough can be frozen for cooking at a later date.
- 450g plain flour (sifted)
- 2 tsp Ground ginger
- 2 tsp Cinnamon
- 1 tsp nutmeg
- 1/2 tsp bicarbonate of soda
- 115g Dairy-free spread
- 100g Caster sugar
- 160g Black treacle
- 3 Tablespoons of aqua-faba
In a bowl mix together the spread and sugar. Add the treacle and aqua-faba and mix well.
Sift in the flour, spices and bicarb and mix to a stiff dough. Wrap in cling film and refrigerate for 1/2 an hour.
Flour your work surface and roll out the dough to around 5mm. Cut to shape with a cookie cutter and place onto a lined baking tray, leaving a couple of cm between each one.
Cook in the centre of a pre-heated oven at 180 degrees for around 5-10 minutes, until just starting to brown. Leave to cool before eating.