I love making gingerbread man. Or gingerbread cookies in general. The kids love them, always happy to help and join in, especially when it comes to cutting and icing. I have a festive, Halloween-themes pumpkin – gingerbread recipe up already as well as a chocolate gingerbread recipe. I also very much like the traditional, German Lebkuchen, which is the European version of the gingerbread, but it has honey in it, which is an important ingredient, it makes these traditional biscuits.
But this is the first time I managed to make them without any dairy products or eggs. To be fair, it was pretty easy! I know some people doesn’t like margarine but some sort of fat needed, and as margarine sometimes acts even better than butter, I do like using margarine for baking.
The other thing is, that all recipes I have found are using molasses that we don’t use in the UK or Europe. (Molasses or black treacle is a viscous product resulting from refining sugarcane or sugar beets into sugar.) So I used maple syrup instead, which worked well, and also tastes a bit more exciting than sugar beet.
For the icing I just used simple sugar paste: 4 tbsp of icing sugar mixed with 1/2 tsp of water – approx., it depends on how runny or thick do you want your icing. Then just add food colouring. My children loved decorating the cookies, they also helped with cutting – and of course demolishing them in no time.
An egg and dairy free version of the traditional gingerbread cookies.
- 215 g all purpose flour
- 65 g sugar I used soft brown
- 60 g margarine cold
- 30 ml oat milk or other non dairy milk
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp freshly grated nutmeg or ground nutmeg
- 2 tbsp maple syrup
Preheat oven to 165 Celsius. These need to baked on a slightly lower temperature, otherwise they burn.
In a large mixing bowl, combine every ingredients - use your hands to crumble the cold margarine and mix it with the dry ingredients.
Dust a clean surface with flower and with a rolling pen, roll the dough out. About 0.5 - 1 cm high thickness will give you softer, thicker cookies. I like them crunchy like biscuits so I went for thinner ones.
Bake them for 15-20 minutes on 165 degrees. Let them cool down before decorating. Enjoy.