Really Gingerybread

Vegan | Gluten Free 

This dough is really easy to make and can be made in advance and frozen.
Try experimenting with your flavours - if you can't have cranberries try dried raspberries or candied orange. Avoid using a wet fruit such as strawberries as it will affect your mixture.

350g buckwheat flour
1 tsp bicarbonate of soda
3 tbsp ground ginger
2 tsp ground cinnamon 
125g coconut oil
175g coconut sugar 
4 tbsp golden syrup
100g dried cranberries
100g Raw Chocolate Ginger 

Preheat the oven to 180oC and line a baking tray with grease proof paper.
Place a pan on the hob and melt the coconut oil along with the coconut sugar and golden syrup. Once melted and combined add to a large mixing bowl with the rest of the ingredients and bring together in a ball.
If the mixture is warm then leave to cool for a while. Otherwise, flour your surface and roll out to the thickness of a £1 coin (or thinner if you prefer your biscuits crunchier). Cut out your desired shapes and place on the baking sheet.
Bake for 8-12 minutes depending on your oven and leave to cool. If you have time and patience, decorate with your favourite things, in this case my niece :) 

Checkout more recipes from Antonia on her blog and insta


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