Vegan royal icing recipe (DON’T add the optional glycerine) —http://wallflowerkitchen.com/vegan-eggless-royal-icing/
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My vegan gingerbread recipe-
250g vegan butter
200g dark brown sugar
120g golden syrup
650g plain flour
1 tsp bicarbonate of soda
4 tbs ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
Melt butter, sugar and syrup in a saucepan over the hob until the sugar is dissolved.
Combine your flour, bicarb, spices and salt.
Pour your sugar mixture into the flour mixture and stir to combine. If your mix isn’t too hot, you can get your hands in there to bring the dough together.
Split dough in half and wrap in cling film, chill for 30 minutes.
Preheat oven to 170c (fan)
Roll out dough on floured greaseproof paper, cut out desired shapes.
Slide greaseproof onto a baking sheet and chill in the freezer for 15-20 minutes (30 mins in the fridge).
Bake cookies for 10 minutes, remove from oven and trim any areas that have spread.
Bake for 10 minutes more. Remove from oven and leave to cool completely.
You will have leftover cookie dough after making a gingerbread house. You can either freeze it for another time or make some extra shapes to go around your house. Gingerbread men, trees, stars and gifts are all perfect for this!
Any questions, leave them for me below. I’ll reply as soon as I can 🙂