This has to be the best gingerbread recipe I have made, vegan or non vegan. The best thing is that you can cut out the shapes without having to chill the dough first. The demerara sugar gives the gingerbread a real crunch when you bite into it, almost like little bits of butterscotch, such a treat.
Ingredients, makes approx 10 pieces
200 grams plain flour
Half a tablespoon powdered ginger
Quarter of a teaspoon of powdered cinnamon
75 grams of Demerara sugar
Half a teaspoon of bicarbonate of soda
75 grams of vegan margarine
60 ml or quarter of a cup of golden syrup
Preheat the oven to 180 degrees.
Cream together the sugar and margarine.
Mix together the flour, spices and bicarbonate of soda in a separate bowl with a fork. Incorporate with the creamed sugar and margarine before adding the golden syrup. You will need to bring the final dough together by kneading by hand, it should end up being soft yet pliable.
Roll out to about half a cm thickness and cut out your shapes. Finally place them on a lined baking tray and bake for about 15 minutes or until golden.