Everyone has their favourite Christmas tastes and smells.
For me, it’s my mum’s gammon, warm mince pies, spiced mulled wine, tangy clementines and the smell of gingerbread baking.
This week I decided to fill the house with the smell of gingerbread – and it was glorious! This recipe works fantastically for whatever gingerbread creations you fancy. If you’re short on time then grab a gingerbread man shaped cutter and whack out some men to decorate. I fancied a bigger challenge so constructed a snowy cottage. But by all means go all out – the other half has challenged me to make the Colosseum next year!
One veganising challenge I faced was the cement for my house. Traditionally gingerbread houses are stuck together with royal icing which sets solid and works well but contains egg. I opted for a melted vegan chocolate which in these arctic British temperatures did not take long to set hard at all. Providing you accurately cut your pieces out it held together really nicely.
(I wouldn’t recommend what I saw on one website – a glue gun – who would ruin their beautiful gingerbread with inedible glue? Bonkers…)
Decorating the house is great fun and would be a fantastic holiday activity for children. We used chocolate buttons and jelly beans to decorate the roof but flaked almonds or nuts would also work well. For snow I used glace icing alongside melted white (vegan) chocolate sprinkled with desiccated coconut.
This is the template I designed for my cottage. I cut out two of each piece before baking and gluing together.
Happy festive baking! Check out my mincemeat thumbprint cookies for more festive inspiration! Let me know your favourite festive bakes below!
- 340g plain flour
- 100g vegan margarine
- 100g dark brown sugar
- 60g black treacle
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
- Preheat the oven to 180°C and line and grease 2 sturdy baking trays.
- Melt the butter, sugar and treacle.
- Stir in the flour, ginger and soda.
- Bring together to a smooth dough, adding a few drops of water if required to bring the dough together.
- Roll out the dough to a thickness of a pound coin. Cut out your shapes.
- Bake for 10 minutes or until golden and firm.
- If building a gingerbread house, allow to cool. Assemble pieces with melted chocolate, you may need to support them while the chocolate sets, and decorate!
Serve and enjoy!