Christmas Vegan Gingerbread Biscuit Recipe
What better way to spend your lockdown than preparing for Christmas early with some home baking? This simple yet delicious vegan recipe is a great way to get into the festive spirit and is guaranteed to be a crowd pleaser! You might even want to make little holes in your gingerbread biscuits to create edible tree decorations.
Ingredients:
1tbsp chia seeds
400g plain flour
200g coconut oil
2 tbsp ground ginger
1 tsp ground cinnamon
200g dark muscovado sugar
50g maple syrup
For the icing:
100ml aquafaba (water from a can of chickpeas)
500g icing sugar
½ tsp lemon juice
Method:
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Heat oven to 180°C/160°C fan/gas 6
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Put the chia seeds in a small bowl and stir in 2tbsp water. Leave them to soak for 10 minutes until gloopy.
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Put the flour in a large mixing bowl and rub in the coconut oil until its almost disappeared into the flour. Stir in the spices.
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In another mixing bowl add the sugar, maple syrup, chia mixture and 2tbsp water, stir until smooth and pour over the flour.
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Stir until everything is combined then knead together to make a soft dough.
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Roll out the dough on a lightly floured surface and cut into your desired shapes.
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Bake for 10-12 minutes on baking trays lined with baking parchment until they just begin to darken at the edges.
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Let them cool for a couple of minutes on a tray, then transfer them to a wire rack to cool.
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While the gingerbread cools, whip the aquafaba in a bowl using electric beaters until really foamy. Add ¾ of the icing sugar and whisk until smooth and thick, then whisk in the rest of the icing sugar and the lemon juice until the mixture forms stiff peaks.
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Transfer into a piping bag ready to use to create beautiful designs on your gingerbread!
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