This year, I had some date molasses and it’s delicious! If you can, I’d suggest investing in some date molasses for this recipe as it’s also great for topping on porridge. Date molasses: classic gingerbread cookies use blackstrap molasses which isn’t something I have to hand! So, in the past I’ve used maple or even golden syrup and the cookies are still great, but the molasses really adds that much-love gingerbread quality.Ground chia or flax seeds: recently, I grind my own chia or flax seeds to a fine meal before adding the water as it makes for a smooth gel to bind the dough meaning a better texture in the cookie. Vegan Gingerbread Wreath and ShapesĪ few things make this recipe stand out to other gingerbread I’ve made before: Be warned, the recipe makes quite a few gingerbread men/shapes depending on the size of your cutters so just keep rolling out the dough to use it all up. You use the same dough for the shapes as you do for the wreath, so it’s really simple. I’d seen a few edible wreaths on Pinterest and thought they looked so fun, so here is my gingerbread version. Now, I wanted to take my love for this time of year and gingerbread a step further with this Vegan Gingerbread Wreath and Shapes. Gingerbread are a staple this time of year, everybody is making gingerbread men, women, shapes and it’s so fun to see all of the fun decorations! I have to admit, the icing was the most stressful part of this entire recipe, making sure I got the thickness just right! But be patient and your first few biscuits may not be the best ones – I always feel I need some warm-up icing before getting it right. This recipe is easy to follow and they’re naturally vegan. Delicious warmingly spiced gingerbread biscuits with a good crunch but chewy inside, make these into an impressive gingerbread wreath or keep them as gingerbread shapes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |