There are many symbols of Christmas, from holly to Santa Claus, and crackers to Christmas pud. One of my favourites is the gingerbread man with his cute smiling face and rosy cheeks. I am always drawn towards gingerbread man decorations for my tree, and Christmas cards featuring these adorable characters. These vegan gingerbread men are a fun and delicious way to enjoy one of the most charming symbols of Christmas time. It would be great fun to make them with kids and let them get creative with the decorations! They have the perfect balance of sweetness against spicy ginger, making them a tasty treat for the whole family this Christmas.
How to make Vegan Gingerbread Men…
I started by putting all of the dry ingredients into a bowl and stirring them together.
In a small pan I melted the dairy free spread with the golden syrup and treacle.
I poured the syrup mixture into the dry ingredients and mixed until a dough formed. I wrapped it in cling film and chilled it in the fridge for 1 hour.
Using a pastry mat which I floured well, and a floured rolling pin, I rolled the dough out.
I cut out gingerbread man shapes using a cookie cutter and laid them onto baking trays. Of course you could cut out any shapes you like.
I popped the cut out shapes on the trays into the freezer for 10 minutes, then I baked them for 8-10 minutes.
Once they were fully cool I made some icing and piped it onto the biscuits to decorate them. You could also use chocolate to decorate, or leave them plain.
Then the friendly smiling vegan gingerbread men were ready! Are they just the cutest? Almost too cute to eat, but only almost!
These vegan gingerbread men were absolutely yummy. They are crispy round the edges, then nice and soft in the middle. The punch of ginger flavour is just right, and you get bits of sweet icing in every bite.
Recommended equipment & ingredients*
|Baking trays||Mixing bowls||Cooling rack|
|Kitchen scales||Rolling pin||Gingerbread man cutter|
|Piping bags||Mixed spice|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Gingerbread recipes…
|Gingerbread Loaf Cake||Gingerbread House||Ginger & Lemon Cake|
|Gingerbread Cupcakes||Vegan Gingerbread Trifles||Gingerbread Bonfire Cake with Salted Caramel Sauce|
|Gingerbread Cake with Ginger Buttercream||Gingerbread Traybake|
Vegan Gingerbread Men
Dairy and egg free gingerbread cookies
For the gingerbread
- 150 g Plain flour
- 150 g Wholemeal flour
- 150 g Light brown sugar
- 1 tsp Mixed spice
- 1 1/2 tsp Ground ginger
- 1 tsp Bicarbonate of soda
- 60 ml Golden syrup
- 1/2 tbsp Black treacle
- 140 g Dairy free butter/margarine
For the icing
- 75 g Icing sugar
- Enough water to make a thick paste
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line your baking tray(s) with baking paper
Put both the flours, light brown sugar, bicarbonate of soda, ground ginger, and mixed spice into a large mixing bowl and stir them together
In a small pan on the lowest heat, melt the dairy free spread with the golden syrup and treacle
Pour the syrup mixture into the flour mixture and combine with a wooden spoon until a dough forms. Bring it together more with your hands if needed
Wrap it in cling film and chill it in the fridge for 1 hour
Flour your pastry mat or work surface well, and flour your rolling pin. Roll the dough out and use a cookie cutter to cut out shapes
Lay the cut out dough pieces onto your lined baking tray(s). Keep re-rolling the dough until it is all used
Put the baking trays into the freezer for 10 minutes, this will help the gingerbread keep it's shape when baking
Remove from the freezer and bake them for 8-10 minutes, leave them on the trays for 5 minutes before transferring to a cooling rack
Once they were fully cool, mix the icing sugar with enough cold water to make a thick paste (you don't want it to be runny)
Put the icing into a piping bag and pipe faces, buttons and squiggles onto the gingerbread men. You could also use chocolate to decorate, or leave them plain
Store in an airtight container in a cool place and eat within 1 week. You can also freeze them without the decoration
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
If you like this, check out more of my Cookie recipes!
Or you might like more of my Vegan recipes!
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