4 cups of plain flour
1 & 1/3 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoons of ground ginger
1 teaspoon of cinnamon
½ teaspoon of allspice
½ teaspoon of cloves
1/3 cup of vegan margarine
2/3 cup of brown sugar
2/3 cup of molasses
1/2 cup of water
- Sift the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together.
- In a separate bowl, cream the brown sugar, molasses, and 1/4 cup of water into the margarine.
- Combine the wet and dry ingredients and add enough of the remaining water so that it all forms a dough that holds together without being sticky.
- Break the dough in half and roll into two balls. Place each ball inside a plastic bag and put them in the fridge for an hour or so.
- Preheat the oven to 180º C. Grease a few baking sheets with margarine and cover with a thin layer of flour.
- Cover (part of) your kitchen bench with flour and roll out the dough, one ball at a time, on to the surface. (A rolling pin makes this easier, but you can also just use a glass jar.) The dough should be fairly even and a little under 1-cm thick. (If it crumbles in place, rub a small amount of margarine into the crumbly area to help smooth it together).
- Use 'cookie cutters' to cut the dough into your preferred shapes and peal away the excess dough from around the edges. Use a butter knife to help remove the cut dough from the bench to avoid breaking your baby cookies.
- Place cut dough on baking sheets (leaving around 3-cms between them so they don't stick together) and put into over for around 6-10 minutes (depending on how hot your oven is - mine only take 6 minutes). Check them regularly because they can burn easily.
- Remove the gingerbread from the oven when it is firm to touch and place on a cooling rack to cool down.
- Once cool, decorate your gingerbread with icing, sultanas, lollies, or leave them plain because they are yummy just as they are.
I hope that everyone had a lovely day on the 25th!