Vegan spiced gingerbread Christmas tree biscuits
Try this tasty vegan gingerbread cookie recipe and decorate your Christmas tree with edible ornaments. Recipe and image courtesy of Opies, bennettopie.com
Prep: 20 mins
Cook: 12 mins
Total: 32 mins
Makes 12 biscuits
Ingredients
- 150g Vegan butter (diced)
- 120g Light brown sugar
- 2 tsp Ground ginger
- 3 tsp Ground cinnamon
- ¼ tsp Ground allspice
- 50g Black treacle
- 3 balls Opies stem ginger with syrup, roughly chopped in a food processor, plus 3 tbsp syrup from the jar
- 380g Plain flour
- ¾ tsp Bicarbonate of soda
- Icing sugar mixed with syrup from Opies stem ginger with syrup jar
- Icing tubes
- Silver edible balls
- Edible glitter
- Ribbon or brown string
Method
Step 1
Place the butter, light brown sugar, ginger, cinnamon, allspice, black treacle, and the stem ginger balls and syrup into a heavy-bottomed saucepan. Heat gently to melt the butter and sugar. Stir well throughout. Add in the bicarbonate of soda and whisk until smooth. It may fizz up a little. Add the flour to the mixture and fold in until it is well combined.
Step 2
Bring together into a dough and wrap in cling film (it may be quite soft at this point). Chill in the fridge for 2 hours.
Step 3
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and line two baking trays with baking paper.
Step 4
Remove the dough from the fridge and roll out to around 5mm (¼in) thick. Using a selection of festive biscuit cutters, cut out 12 biscuits and place onto the baking trays, leaving a gap between them to allow for spreading. Place the baking trays and biscuits back in the fridge and chill for about 15 minutes.
Step 5
Bake in the oven for 8-12 minutes, then cool on the trays for 5 minutes. Then, using a skewer, pierce a hole at the top of the biscuits while still warm. Place onto a wire rack to cool thoroughly.
Step 6
Once cooled, ice and decorate the biscuits as you like, using the icing sugar mixed with syrup, plus coloured icing tubes, edible glitter and balls. Tie the ribbon through the holes to finish.
