Jonna’s Happy Vegan Gingerbread
15ml golden syrup
15ml soft brown sugar
1 teaspoon ground cardamom
1 teaspoon of ground gloves
2 teaspoons of cinnamon
1 and half teaspoons of ground ginger
1 teaspoon of baking powder
1 teaspoon of bicarbonate soda
2 teaspoons of natural orange extract
700g white flour
10ml of oat cream
10ml of oat milk
150g of vegan butter / margarine
Vegan sweets – I used Clarana Vegan Schokolinsen (a vegan smartie alternative)
Bring the syrup, sugar, vegan butter and spices to boil in a large pan on the hob, gently stirring.
When the ingredients have all melted together, take the pan off the heat and mix in the bicarbonate soda, baking powder and natural orange extract. This will make the dough expand. Let it cool down thoroughly.
When the mixture has cooled down, add the oat cream, oat milk and flour.
Mix all thoroughly until smooth and wrap in cling film. Ideally the dough gets better if left in the fridge over night wrapped in cling film.
Roll the dough out to a thin sheet, and cut your favourite shapes out (the thinner the dough, the crispier the gingerbread).
Bake shapes in 200c for around 6 minutes, depending on their shapes & sizes.
Let cool down and decorate – the more sweeties the happier the gingerbread!