Low sugar, dairy-free gingerbread cookies
Time to table: 35 minutes (plus 4 hours of chilling dough before baking)
Servings: 20 cookies
Suitable for freezing: Yes
Dairy and nut-free
- 145g Flora (dairy free butter)
- 100g dark brown sugar
- 100g golden syrup
- 1 beaten egg
- 2 tsp vanilla extract
- 420g plain flour
- 1 tsp baking soda
- ½ tsp salt
- 5 tsp ground ginger
- Preheat your oven to 170℃
- In a large bowl, combine the butter, brown sugar, golden syrup, beaten egg and vanilla until light and creamy.
- In a separate bowl, combine all dry ingredients.
- Add the dry mixture slowly to the large bowl while stirring.
- Divide the mixture in two, wrap in cling film and pop in the fridge for 4 hours (or overnight)
- Working with one half of the dough at a time on a cool, floured surface, roll the dough out to about 5mm thick (as long as they are all consistent), and cut out in desired shapes.
- Bake for 10-12 minutes, based upon thickness, or until golden brown along the edges.
- If icing, make sure cookies are complexly cool first!
Tommy and I struggle with too much sugar. Though there seems to be a lot in this recipe, it is about 40% less than other recipes. It also creates a soft cookie with a great texture – not hard and snappy like other recipes which isn’t great for little ones. We make a basic icing with icing sugar and water to decorate, but the key is a LOT of ginger! Enjoy!