Tasty gingerbread decorations
Not only are these gingerbread decorations tasty they will also add something new and beautiful to your tree this year. As if it couldn’t get any better, you’ll also get to spend time with loved ones creating something special together.
200g plain flour, plus extra for dusting
90g soft light brown sugar
3tsp ground ginger
3/4 tsp ground allspice (optional)
½ tsp orange extract or zest 1 large orange
1/2 tsp bicarbonate of soda
1tbsp ground chia seed or flax seed (ground in a pestle and mortar or mini processor)
60g (3 level tbsp) maple syrup
75g dairy free spread e.g. vitalite, flora plant
Icing sugar or white writing icing, to decorate
Small sugar decorations
1 drinking straw
In a large bowl, sieve flour, sugar, spices, orange zest and bicarbonate of soda, add ground chia and mix well. Melt syrup and spread in a small pan over a low heat until just melted. Remove from the heat, add 1 tbsp cold water and leave to cool for 5 mins.
Stir melted mixture into the dry ingredients until well combined, then use your hands to bring the mixture together into a dough. Set aside for 10 mins. Heat oven to Mark 5/190C/170C fan. Line 2 large baking trays with Bacofoil Non-Stick Baking Paper (you can bake one tray at a time if you only have one tray)
Dust the work surface and rolling pin, take the dough and knead gently for a minute until it is smooth and a glossy. Roll out to around 3-4mm thick. Using 8-10cm cookie cutters, stamp out as many biscuits as you can, then carefully lift each onto the lined trays using a fish slice or palette knife. Space 1cm apart. Use a straw to stamp out a hole at the top of each cookie to thread ribbon through later.
Bake for 14-16 minutes or until deep golden (for a softer biscuit cook a little less, for a darker crunchier one, add a few more minutes.
Remove from the oven and leave for a few minutes, then use a fish slice or spatula to transfer to a cool rack to cool completely.
Decorate with writing icing and silver balls, allow to dry out for a few hours.
***check sugar decorations are vegan or vegetarian if required.
TIP: if using icing sugar to decorate, sift about 200g into a bowl, then add a little hot water, a half teaspoon at a time mixing until you have a just-runny mixture. Spoon into a piping bag with a fine nozzle fitted.