Change the butter for coconut oil, eggs for chia and use chickpea water in royal icing to make these simple, completely vegan Christmas gingerbread biscuits

• Preparation and cooking time
  • Prep:30 minutes
  • Prepare dinner:10 minutes – 12 minutes
• Straightforward
• makes round 20

• Freezable
• Dairy-free
• Egg-free
• Vegan
• Vegetarian

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Elements

• 1 tbsp chia seeds
• 400g plain flour, plus further for dusting
• 200g coconut oil
• 2 tbsp floor ginger
• 1 tsp floor cinnamon
• 200g darkish muscovado sugar
• 50g maple syrup
• 100ml aquafaba (water from a can of chickpeas)
• 500g icing sugar
• ½ tsp lemon juice

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Technique

• STEP 1

  Put the chia seeds in a small bowl and stir in 3 tbsp water. Go away to soak for 5-10 minutes till gloopy. In the meantime put the flour into a big mixing bowl and rub within the coconut oil till it’s nearly disappeared into the flour. Stir within the spices.

• STEP 2

  In one other bowl combine collectively the sugar, maple syrup, chia combination and a pair of tbsp water till easy then pour over the flour. Stir till properly mixed then knead collectively to make a mushy dough. Wrap in cling movie till prepared to make use of.

• STEP 3

  Warmth oven to 180C/160C fan/fuel 6. Roll out the dough on a evenly floured floor then lower into gingerbread individuals (or no matter form you want) and bake for 10-12 minutes on baking sheets lined with baking parchment till simply beginning to darken on the edges. Allow them to cool for a few minutes on the tray then switch to a wire rack to chill.

• STEP 4

  Whereas the gingerbread cools whip the aquafaba in a bowl utilizing electrical beaters till actually foamy. Add 3/4 of the icing sugar and whisk till easy and thick, then whisk in the remainder of the icing sugar and the lemon juice. Whisk once more till the combination kinds stiff peaks. Switch to a piping bag till prepared to make use of. Snip slightly off the top of the piping bag and use to create designs and faces in your gingerbread.