I know many of you are sad to see the end of summer but this is my favourite time of year! I can’t wait for the cold crisp air of autumn and winter so I can cosy up inside and bake to my heart’s content.
This Chai Gingerbread recipe is the perfect recipe to cosy up with and is both gluten-free and vegan.
I knew the warming spices would work well in a gingerbread recipe and decided to keep with the tea theme by using a teapot cookie cutter I found in a local craft shop :-)
- 350 g gluten-free plain flour, sifted
- 1/4 tsp of xanthan gum
- 1 tsp bicarbonate soda
- 2 tsp Chai powder
- 1 tsp ground ginger
- 130 g vegan spread
- 180 g coconut sugar
- 3 tbsp molasses
- 1 flax egg, 1 tbsp flaxseed mixed with 3 tbsp of water
- Optional: Vegan royal icing, Or just mix 250g icing sugar, sifted with juice from 1 small orange or lemon and 2 tsp vegetable glycerin until it makes a thick but runny icing
- Mix the flour, bicarbonate of soda and spices in a food processor until well combined. Sift into a bowl and discard any leftover lumps. Return to the food processor and mix with the butter and brown sugar until the mixture resembles breadcrumbs.
- Stir the molasses with the flax egg and mix with the flour mixture until it clumps together to form dough. If it's too dry, add a little water or dairy-free milk.
- Tip the dough out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and leave in the fridge for half an hour. Meanwhile, preheat the oven to 180c / 350f and line two baking trays with greaseproof paper.
- Roll the dough out to about 1/2 cm thickness (it will expand in the oven) and use a cookie cutter to cut shapes before adding them to the baking tray.
- Bake for 8-10 minutes or until golden brown. Leave to cool completely on the tray before icing.
- Once cooled, decorate as desired!