Perfect for occupying yourself in doors on chilly winter days, this Vegan Gingerbread recipe is one of our favourite Swedish Christmas classics!
When trying this recipe be sure to share your freshly baked Pepparkaka with your loved ones and give little bags to friends and family over the Christmas period. If you’re feeling extra adventurous, why not try piping some cute designs on to the cookies with some homemade icing and hanging them on your Christmas tree as an adorable (and edible!) decoration.
200g Vegan butter substitute150g golden syrup
150ml Almond milk
2 tbsp ground ginger
2 tbsp Ground cinnamon
1 tbspground cloves
1 tbsp bicarbonate of soda
Melt the butter, syrup and sugar together in a saucepan over a low heat. Add in the spices. Take off the heat and add the flour and bicarbonate of soda. Mix together to form a ball of dough, add more flour if needed. Leave overnight in the fridge. The next day roll out a section of the dough very thinly. Cut out in whatever shapes you desire. Bake in the oven at 175 degrees for between 6-8minutes.