The Best Ever Ginger Bread Man Recipe - Vegan and Refined Sugar Free! by Amy Beeton

The Best Ever Ginger Bread Man Recipe - Vegan and Refined Sugar Free! by Amy Beeton

Posted by Competition Entrant on 07/11/2013

  • Blog post
  • 5 of 5 20
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Ingredients

125g dairy-free margarine
100g coconut palm sugar
4 tbsp Date Syrup
325g plain flour
1 tsp bicarbonate of soda
4tsp ground ginger 

Entered by Amy Beeton on 07/11/2013

This recipe is my favourite family recipe because it was the first thing my little boy learned how to make.  At the age of 2 he was obsessed with gingerbread men, and loved nibbling at their arms and legs, and leaving the heads till last! It's so easy to make, and little ones can get involved mixing up the dry ingredients, selecting and using their favourite cookie cutter, and of course the best part, decorating with icing!  We have made these loads of times, and have recently made bear biscuits for a teddy bears picnic themed party, and more recently, vampire gingerbread men for Halloween!  Eat them before they eat you :) but what I like best is the sugar used is coconut palm sugar and date syrup, so Mum can feel happier that her her little ones are getting a more natural form of sugar, that limits spikes in blood sugar levels, and helps avoid sugar highs.  Any excuse to eat another.  Hope you enjoy our recipe.  

Method

Preheat oven to 170°C and line baking tray with grease proof paper.  You may need to use 2 trays. In a saucepan, melt the marg, coconut sugar and date syrup, stirring occasionally over a gentle heat.  Once melted and well mixed remove from the heat.  Put the flour (you can sieve if you like but I often find it easier not to), bicarbonate of soda and ginger into a bowl.  Mix together.  Stir in the melted ingredients and continue to mix.  Eventually the mixture will come together to form a stiff dough.  I often wrap the dough in clingfilm and refrigerate for 30 mins or so.  I find this helps everything bind together.  Take out of the fridge and roll on to a lightly floured surface.  Roll dough out to about 5mm and using your chosen shape cutter, cut out the cookies.  Carefully lift on to baking tray.  A small pallet knife can help with this.  Bake in the oven for 10 minutes until golden brown and allow to cool before decorating.  We like to use the coloured tubes of decorators icing in supermarkets, but let your imagination go wild! 

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Ingredients

125g dairy-free margarine
100g coconut palm sugar
4 tbsp Date Syrup
325g plain flour
1 tsp bicarbonate of soda
4tsp ground ginger 

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