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Christmas

Santa's.jpg
Gingerbread man.jpg

Strawberry Santas

Gingerbread Men

Turkish Delight.jpg
Choc Chip Reindeer Comp 2.jpg

Turkish Delight

Chocolate Chip Reindeer Minis

Yule Log 2.jpg

Gingerbread Yule Log

Pinwheels.jpg

Pistachio Pesto & Sun-Dried Tomato Pinwheels

Katie's Christmas Bsicits.jpg

Katie's Christmas Biscuits

Healthy Christmas.jpg

Healthy Christmas Treats

stain glass cookie.jpg

Stained Glass Biscuits

Fruit Cake.jpg

Fruit Cake

Christmas pudding.jpg

Rice Krispie Christmas Puddings

Mince Pieas.jpg

Mince Pies

Yule Log 21.jpg
Pie.jpg

Yule Log

Apple & Cinnamon Pie

Gingerbread House Christmas Tree.jpg

Gingerbread House

Santas

Strawberry Santas

Maxine 1.jpg

Maxine Enjoying a Vegan Strawberry Santa

Santa's.jpg

Ingredients 

 

Strawberries - As many as you’d like to have santas 

 

Either;

Butter icing 

Vegan Squirty Cream 

Peanut butter 

 

Poppy Seeds for eyes (Optional) 

 

Butter Icing;

140g Butter 

280g Icing Sugar 

1 tsp Vanilla Essence (optional) 

1-2 drops Milk if mix is too thick 

 

Method 

 

Take the stems from the strawberries.

 

Cut the bottoms off the strawberries so they can sit flat.

 

Cut a little from the top from the strawberries and set them aside. 

 

Pipe the buttercream on the strawberry where you’ve just cut the top from. 

 

Place the top back onto the buttercream. 

 

Pipe a little more on the top. 

 

Place two poppy seeds on for the eyes. 

 

Serve

 

Enjoy!

 

Buttercream;

 

Sift the flour into a large bowl. 

 

Mix in the butter. Mix until smooth. 

 

Add the vanilla essence & milk if needed. 

 

Serve

 

Enjoy!

Gingerbread Men

Gingerbread Men

Gingerbread man.jpg

Makes 11-15

Ingredients

 

Cookies; 

1 tbsp Chia Seeds

3 tbsp Warm Water

½ Cup Butter 

½ Cup Caster Sugar

½ Cup Molasses

1 tbsp Apple Cider Vinegar 

1 tsp Vanilla Essence 

2 â…“ Cup Plain Flour 

1 ½ tsp Baking Powder 

1 ¼ tsp Ground Cinnamon 

1 ¼ tsp Ground Ginger 

¼ tsp Salt (optional) 

 

Icing;

1 Cup Icing Sugar 

1-2 tsp Water 

½ - 1 tsp Vanilla 


 

Method 

 

In a small bowl, mix the water and chia seeds to make a flax egg. 

 

In a large bowl cream together the butter, sugar & molasses. 

 

Mix in the vinegar, vanilla and flax egg. 

 

Sift in the flour, baking powder, cinnamon, ginger and salt if using. 

 

Wrap the dough in cling film. 

 

Chill in the fridge for 1 hour. 

 

Preheat the oven 180C

 

Divide the dough in half. 

 

Roll the dough to roughly ¼ " thick. 

 

Bake for 10-15 minutes 

 

Let cool completely before icing

 

Icing;

 

Sift the icing sugar into a medium bowl. 

 

​Add the water a little at a time, until it is almost the right consistency. 

 

Add the vanilla essence.

 

Decorate your biscuits

 

Serve 

 

Enjoy!

Turkish Delight

Turkish Delight

Turkish Delight.jpg

Ingredients

​

400g Granulated Sugar

½ tbsp Lemon Juice

½ tsp Cream of Tar Tar 

435ml Water

65g Cornflour 

½ tbsp Rose Flavouring 

 

1-2 drops Red Food Colouring (Optional) 

 

80g Icing Sugar

2 tbsp Cornflour 

 

Oil to grease. 

 

Method

 

Syrup;

 

In a pan on a medium heat, mix the sugar, lemon juice & 185ml water. 

 

Stir constantly until the sugar has dissolved.

 

Bring to a boil. 

 

Brush the sides of the pan with cold water to stop crystals forming. 

 

Insert the thermometer - Do not let it touch the bottom of the pan. 

 

Boil until it reaches 115C 

 

Remove the pan from heat. 

 

Make Turkish Delight;

 

Place the rest of the water into another pan. 

 

Boil on a medium heat. 

 

Add the cream of tar tar and cornflour. 

 

Whisk constantly so there are no lumps, until it boils. Creates a thick paste. 

 

Carefully & slowly pour the syrup into the cornflour paste. Keep whisking.

 

You should a golden, semi translucent paste. 

 

Keeping on a medium heat, stir constantly until it comes to a boil. 

 

Turn the hob to the lowest setting & simmer for 1 hour. 

 

Stir every few minutes to prevent sticking. 

 

Turn off the heat 

 

Add the rose flavouring and colouring. 

 

Oil a loaf tin and line with baking parchment. 

 

Lightly oil the parchment. 

 

Pour the mix into the tin. 

 

Cover with the more oiled parchment. 

 

Leave for 5-6 hours in a dry place. 

 

When it ready it will be firm and slightly sticky. 

 

Sift the icing sugar and the rest of the cornflour into a bowl. 

 

Spread on the turkish delight until its all covered. 

 

Add some more onto a chopping board. 

 

Turn out the turkish delight onto the board & remove the parchment.

 

Spread more icing sugar onto the turkish delight. 

 

Cut the turkish delight into 26-36 cubes. 

 

Place into the bowl and toss with icing sugar. 

 

Store covered with baking parchment, in a storage tub.

 

Serve 

​

Enjoy! 

Makes 26-36 Cubes

Reindeers

Chocolate Chip Reindeer Minis

Choc Chip Reindeer Comp 2.jpg
Choc Chip Reindeer Comp.jpg

Ingredients 

 

Cake;

1 â…“ Cup Self Raising Flour (Gluten Free if needed)

1 Cup Caster Sugar

1 tsp Bicarbonate of Soda 

1 Cup Milk of Choice

2 tsp Vanilla Essence

â…“ Cup Vegetable Oil

1 tbsp Apple Cider Vinegar 

½ Cup Moo Free Chocolate Chips 

 

Buttercream;

280g Butter of Choice 

560g Icing Sugar

2 tsp Vanilla Essence

 

80g Moo Free Chocolate - For Melting

 

½ Tbsp Red Fondant 

¼ tbsp Black fondant 

​

Method 

 

Cake;

 

Preheat the oven 180C 

 

Line a medium rectangle tray

 

In a small bowl pour the milk and vinegar. Set aside. 

 

In a medium bowl, sift the flour and bicarbonate of soda. 

 

Add the sugar. 

 

Add the oil into the milk. 

 

Pour the wet ingredients into the dry. 

 

Mix until smooth. 

 

Pour into your prepared tray. 

 

Bake for 20-25 minutes. 

 

Let cool completely before cutting and adding buttercream. 

​

Antlers & Ears;

 

Draw antlers and ears on a piece of paper. 

 

Break the chocolate into little pieces and place in a glass bowl. 

 

Place the bowl on top of a small saucepan with boiling water. 

 

Melt the chocolate

 

Let cool slightly - about 10 minutes 

 

Transfer the chocolate to a piping bag. 

 

Place some baking parchment over your prepared antler drawing. 

 

Trace with the chocolate and fill in. 

 

​Place in the fridge to harden.

​

Buttercream;

 

Soften the butter. 

 

Sift the icing sugar into the bowl. 

 

Mix together. 

 

Add the vanilla essence

 

Place in the fridge until needed. 

​

Assembling;

 

Use a small round cookie cutter to cut out two pieces of cake. 

 

Spread some of the buttercream over one of the cakes and place the other on top. 

 

Spread the buttercream around the whole of the outside of the cake, smooth it out. 

 

Roll the red fondant to make a small red nose. Stick it on with the buttercream. 

 

Roll out the black fondant to make the eyes and stick them in place. 

 

Cut a little slit at the top of the cake on each side. Place the antlers in each slit. 

 

Place the ears just in front.

 

Place in the fridge until ready to eat.

 

Serve

 

Enjoy! 

Makes 6

Gingerbrad Yule log

Gingerbread Yule Log

Yule Log 3.jpg
Yule Log 2.jpg

Ingredients

 

Sponge; 

240ml Milk

1 tsp Apple Cider Vinegar 

210g Self Raising Flour 

100g Golden Caster Sugar

1 tsp Ground Ginger 

1 tsp Ground Cinnamon 

½ tsp Baking Powder 

½ tsp Bicarbonate of Soda 

60ml Vegetable Oil

  

Filling and Top;

200g Butter

3200g Icing Sugar

2 tsp Vanilla Essence 

2 tsp Ground Ginger

1 tsp Ground Cinnamon 

2 tsp Milk 

​

Method 

 

Sponge;

​

Preheat the oven 180C 

 

Line a baking tray 15” x 11”

 

In a small bowl, mix the milk and vinegar. Leave for 10 minutes. This makes buttermilk.

 

In a large bowl, sift the flour, ginger, cinnamon, baking powder and bicarbonate of soda. 

 

Add the sugar. 

 

Add the oil to the buttermilk. 

 

Mix the wet ingredients to the dry. Mix until smooth. 

 

Pour the mix into your prepared tray and smooth out. 

 

Bake for 18-20 minutes. 

 

Sprinkle icing sugar over the sponge. 

 

Tip the sponge onto some baking parchment. 

 

Cover with baking parchment and roll the sponge up. The baking parchment should be on the inside. 

 

Set aside. 

​

Filling;

 

Cream the butter. 

 

Mix in the icing sugar, vanilla, ginger and cinnamon. 

 

Add a little milk if the mix is too thick. 

​

Once sponge has cooled;

 

Unroll the sponge and spread a thin layer of filling across it. 

 

Roll the sponge back up. 

 

Place in the fridge. 

 

Assembling;

 

Place the yule log on a serving tray. 

 

Spread the buttercream over the log. 

 

Sift icing sugar over the top for snow. 

 

Serve 

 

Enjoy!

Pinwheels

Pistachio Pesto & Sun-Dried Tomato Pinwheels

Pinwheel half.jpg
Pinwheels.jpg

Ingredients

 

Dough; Make 24-48 hours before needed. 

1 Cup Milk

1 ½ tsp Salt 

2 tbsp Caster Sugar

2 ¼ tsp Dried Active Yeast 

¼ Cup Olive Oil

1 tsp Oregano 

1 tsp Garlic Powder 

1 tsp Basil 

3 Cups Plain Flour

 

Pistachio Pesto - See our recipe here https://marisasveganrecipes.wixsite.com/mysite/post/vegan-pistachio-pesto 

 

8 Sun-dried Tomatoes - Chopped 

 

Method 

 

Dough;

 

Make the dough 24-48 hours before you want the pinwheels. 

 

Warm your milk up 

 

In a large bowl add milk, salt, sugar and yeast. Let this sit for 10 minutes or until you see bubbles. 

 

Add the oil, garlic powder, oregano and basil

 

Sift the flour gradually to make the dough

 

Knead the dough for 5-7 minutes. 

 

Shape the dough into a ball. 

 

Put the dough in a lightly oiled bowl, cover with cling film and leave in the fridge for 24-48 hours. 

 

1 hours before making the pinwheels, take the dough to rise at room temperature. 

​

Assembling;

 

Preheat the oven 210C 

 

Roll the dough out, into a rectangle, about 1cm thick. 

 

Spread the pesto all over the dough. 

 

Sprinkle the sun-dried tomatoes over the pesto. 

 

Roll the long side up, 

 

Pinch the edge together to keep the filling in. 

 

Cut the two ends off

 

Cut into roughly 11 equal pieces. 

 

Place onto a baking tray 

 

Bake for 8-10 minutes. 

 

Serve

 

Enjoy! 

Makes 11

Katie's Biscuits

Katie's Christmas Biscuits

Katie's Christmas Bsicits.jpg

Makes 25-20

Ingredients 

2 ¼  Cups Plain Flour 

½ tsp Baking Powder

1 tbsp Chia seeds

3 tbsp Water

¾ Cup Caster Sugar

2 tsp Vanilla Essence 

 

Icing; 

1 Cup Icing Sugar

2-4 tsp Milk 

Food colouring

 

Method 

 

Preheat the oven 180C 

 

In a small bowl, mix the chia seeds and water to make a flax egg. 

 

In a large bowl mix all the dry ingredients. 

 

In a third bowl, medium, cream the butter and sugar together. 

 

Add the wet ingredients to the butter mix, including the flax egg. 

 

On a lightly floured surface, roll the dough to about ¼” thick. 

 

Cut your cookie shapes out, place on a baking tray and freeze for 15 minutes. 

 

Bake for 8-11 minutes. 

 

Let cool completely before icing. 

 

Icing;

 

Add the icing sugar and 2 tsp milk to a small bowl. Mix until smooth. 

 

Add your food colouring. 

 

Decorate your cookies. 

 

Serve

 

Enjoy!

Health Treats

Healthy Christmas Treats

rudolph toast.jpg

Ingredients 

​

1 Piece of toast 

Peanut Butter 

2 Vegan Mini Pretzels 

2 Slices of banana 

1 Blueberry - Halved 

1 Raspberry 

Black Food colouring

 

Method 

 

Spread the peanut butter over the toast. 

 

Place the pretzels, one either side, at the top of the toast.

 

Place a slice of banana on either side of the toast, in the place of eyes. 

 

Use a little peanut butter to stick half of a blueberry on each piece of banana. 

 

Place the raspberry on for the nose 

 

Using the black food colouring, draw on a mouth. 

 

Serve 

 

Enjoy!

Santa toast.jpg

Ingredients 

​

1 Piece of toast 

Peanut Butter 

1 Strawberry - Sliced

½ Banana - Sliced 

1 Blueberry - Halved 

1 Raspberry 

Vegan Squirty Cream 

Handful of Mini Marshmallows 

 

Method 

 

Spread the peanut butter over the toast. 

 

Place the sliced strawberries in the shape of a hat. 

 

Place the sliced banana in the shape of a beard. 

 

Place the blueberry halves in place of eyes. 

 

Put the raspberry on for a nose. 

 

Squirt the cream justs under, and slightly on the strawberries. 

 

Sprinkle the marshmallows over the cream 

 

Serve

 

Enjoy! 

Reindeer.jpg

Ingredients

​

Celery - Washed, ends cut off and cut to size 

Peanut Butter 

Raspberry - 1 per rudolph 

Vegan mini Pretzels - 1 Per Rudolph - Halved 

White chocolate buttons, roughly 2 - Melted and shaped into eyes

 

Method 

 

Melt the white chocolate, place into piping bag and pipe into eye shapes. Place in the fridge to harden. 

 

Cut the celery into your chosen size. 

 

Spread the peanut butter over the middle of the celery. 

 

​Place your halved pretzels at the top of the celery for antlers. Use more peanut butter to stick them if needed. 

 

Stick the eyes in place. 

 

Stick the raspberry on for the nose. 

 

Serve 

 

Enjoy! 

Fruit hat.jpg
Penguin.jpg

Ingredients 

​

20g milk Chocolate 

1 Banana 

White chocolate buttons, roughly 2 - Melted and in the shape of eyes. 

A few small bits of carrot for feet and nose

 

Method 

 

Cut the banana in half. 

 

Melt the milk chocolate. 

 

Dunk the bananas in the milk chocolate, to cover the back and top of the bananas. 

 

Use a little of the milk chocolate to stick the eyes, nose and feet on. 

 

Serve

 

Enjoy!

Ingredients 

​

½ Green grape 

1 Strawberry - End cut off

1 Slice Banana 

1 Mini Marshmallow 

1 Cocktail Stick 

 

Method 

 

Place the halved grape on the toothpick, cut side up. 

 

Place the slice of banana on top of the grape. 

 

Next place the strawberry on the toothpick, cut side down. Try to get the point through the end of the toothpick. 

 

Place the mini marshmallow on the top of the toothpick, don’t push it all the way through. 

 

Serve

 

Enjoy! 

​​

Stained Glass Biscuits

Stained Glass Biscuits

stain glass cookie.jpg

This is a Jamie Oliver Recipe Turned Vegan

Ingredients 

​

1 Clementine

100g Butter 

180g Plain Flour 

50g Caster Sugar

½ tsp Cinnamon 

1 tbsp Milk

12 Vegan coloured fruit boiled sweets. 

 

Method 

 

Zest the clementine in a large bowl. 

 

Place the butter and sugar in the same mixing bowl. 

 

Sift the flour and cinnamon into the bowl. 

 

Rub together with your fingertips to create breadcrumbs. 

 

Add the milk to create your dough. 

 

Knead the dough into a ball, wrap in cling film and place in the fridge for 30 minutes. 

 

Seperate your sweets into colours - roughly 3 sweets for each colour. 

 

Preheat the oven 180C 

 

Line 2 baking trays with baking parchment. 

 

Roll the dough to roughly 1cm thick. 

 

Cut out large shapes

 

Cut out smaller shapes in the middle of your bigger ones. 

 

Place them on your baking tray. 

 

Use a straw to make holes in the top of all your biscuits - this is for your ribbon. 

 

Fill the holes in the middle of your large biscuits with your sweets. 

 

Bake for 10-12 minutes. 

 

Once completely cooled tie your ribbon, using the top hole, hang on your Christmas tree. 

 

Enjoy!

​

stain glass c.jpg

Makes 9 Large & 9 Small

Ric Krispie Puddings

Rice Krispie Christmas Puddings

Christmas pudding.jpg
christmas pudding  n.jpg

Makes 6

Ingredients 

​

20g Milk chocolate 

1 cup Marshmallows 

1 Cup Rice Krispies 

1 tsp Butter

50g White chocolate 

Decorative holly leaves

 

Method 

 

Melt the milk chocolate

 

Melt the marshmallows and butter in a small saucepan. 

 

Add the melted milk chocolate to the marshmallows. 

 

Mix in the rice krispies, make sure they are all covered. 

 

Once cooled enough to touch, Roll the rice krispie mix into balls. 

 

Melt the white chocolate and spread over the top - You can use a piping bag if you want. 

 

Add your holly leaves on the top. 

 

Place in the fridge for 1-2 hours or until completely set. 

 

Serve

 

Enjoy!

Mince Pies

Mince Pies

Mince Pieas.jpg

Makes 12

Ingredients 

 

Pastry;

300g Plain Flour

200g Butter

100g Caster Sugar

2-3 tbsp Water

 

Mincemeat 

 

Method 

 

Place the butter and sugar in a large mixing bowl. 

 

Sift the flour in the same bowl. 

 

Use your fingertips to rub together into breadcrumbs. 

 

Knead in the water to create a dough. 

 

Knead into a ball, wrap in cling film, put in the fridge for 2 hours. 

 

Preheat the oven 180C

 

Grease a muffin tray.

 

Roll the dough out, cut out 12 large circle shapes. 

 

Gently press a circle into eat space, in the muffin tray. 

 

Fill the pastry ¾ the way up, with mincemeat. 

 

Cut out 12 circles to fit over the pastry. 

 

Rub milk on the edges of the circles before fitting the lids, press the edges together gently. 

 

Brush milk over the top of the mince pies. 

 

Bake 15-20 minutes. 

 

Sift icing sugar over the mince pies when they come out of the oven. 

 

Serve

 

Enjoy!

Fruit Cake

Fruit Cake

Fruit Cake.jpg

Ingredients

 

250g Plain Flour

200g Caster Sugar

2 tbsp Cocoa Powder

1 tbsp Cornflour

1 tsp Bicarbonate of Soda

1 tsp Ground Cinnamon

375g Apple Sauce

90ml Vegetable Oil

75g Raisins

225g Mixed Fruit

125g Chopped Pecans

85g Halved Glacé Cherries

2 tsp Vanilla Essence

 

Method

 

Preheat the oven to 150C

 

In a large mixing bowl mix the flour, sugar, cocoa, cornflour, Bicarbonate of soda and cinnamon.

 

Next add the apple sauce and oil and combine thoroughly.

 

Finely add the raisins, mixed fruit, pecans and cherries.

 

Turn the mixture into a silicone mould, or a large lined cake tin, which ever you may have.

 

Bake for an 1 hour or until a skewer inserted in comes out clean.

 

Turn the cake out onto a cooling rack.

 

Serve.

 

Enjoy!

Choc Yule Log

Yule Log

Yule Log 21.jpg

Ingredients 

 

Cake;

¾ Cup Aquafaba 

100g Caster Sugar

60g Plain Flour

40g Cocoa Powder

1 tsp Vanilla 

2 tbsp Applesauce

 

Icing Sugar to dust 

 

Buttercream;

250g Icing Sugar

30g Cocoa Powder 

120g Butter

 

Method

 

Preheat the oven 200C 

 

Prepare a baking tray 20x30cm. Lightly oil the tray, place baking parchment across the bottom and then lightly oil the parchment. 

 

In a mixing bowl, whisk your aquafaba until it is white and fluffy. About 5-10 minutes. 

 

Whisk in your sugar. 

 

Sift in the flour and cocoa powder. Mix in well. 

 

Add the applesauce and vanilla essence. 

 

Pour the mix onto your tray. 

 

Gently tap the tray on the side to get out any bubbles and to even out the mix. 

 

Bake for 10 minutes. 

 

Run a knife around the edge of the tray and leave to cool in the tin for 5 minutes. 

 

Cover the sponge in icing sugar. 

 

Cover a chopping board with a clean tea towel. 

 

Tip the cake, gently, onto the tea towel. 

 

Remove the tray and baking paper and cover the sponge in icing sugar. 

 

Roll the long side of the cake in the tea towel. 

 

Let the cake cool completely before unrolling it. 

 

In the meantime, make the buttercream;

 

Place the butter in a mixing bowl.

 

Sift in the icing sugar and cocoa powder. 

 

Mix together until completely combined. 

 

Place in the fridge until you are ready to use it. 

​

Assemble; 

 

Once the cake is completely cooled, unroll and remove the tea towel.

 

Spread half the buttercream across the inside of the sponge and roll it back up. 

 

Cut off a little from the end to put as the side of your log, make a diagonal cut. 

 

Spread the rest of the buttercream over the top of the cake, using a little to stick the side bit on. 

 

Use a fork to scrape across the buttercream, this gives it more of a log look. 

 

Sift over some more icing sugar to make it look like it has snowed

​

Serve

​

Enjoy! 

​

Apple Pie

Apple & Cinnamon Pie

Pie.jpg

Ingredients 

 

225g Plain Flour

50g Butter

50g Trex

450g Apples 

25g Demerara Sugar

1 tsp Cinnamon

1-2 tsp + 2 tbsp Water

Milk for brushing

 

Method 

 

Preheat the oven 200C 

 

Prepare a large pie tin, grease the tin and place baking parchment on the bottom. 

 

Place the butter and trex in a bowl.

 

Sift the flour in. 

 

Using your fingertips, create a breadcrumb like mix

 

Put a little water at a time into the mix. Mix together to create your dough. 

 

Roll â…” rd of the dough out to fit the base of your tin. 

 

Peel and Core your apples. 

 

Cut into thin slices. Not too thin. 

 

Cover the apple with the sugar and cinnamon. 

 

Place the apples in the pie tin, on the dough. 

 

Pour 2 tbsp water over the apples. 

 

Roll the last 3rd of the dough out, to fit the top of the pie. 

 

Moisten, with some water, the edge of the pastry

 

Place the lid on top, use your finger or a fork to press the edges together.

 

Cut the excess dough from around the side of the tin.  

 

Make shapes on the top of the pie, with leftover dough, if you would like. 

 

Brush the top of the pie with milk. 

 

Bake for 30 minutes. 

 

Serve 

 

Enjoy! 

Gingerbread House

Gingerbread House

Gingerbread house Sides.jpg
Gingerbread House Christmas Tree.jpg
Gingerbread House with Man.jpg
Gingerbread House Side.jpg

Gingerbread House

 

Ingredients 

 

2 tbsp Chia Seeds

6 tbsp Warm Water

1 Cup Butter 

1 Cup Caster Sugar 

1 Cup Brown Sugar 

2 tbsp Apple Cider Vinegar 

2 tsp Vanilla Essence 

4 â…” Cup Plain Flour 

3 tsp Baking Powder 

2 ½ tsp Ground Cinnamon 

2 ½ tsp Ground Ginger 

 

Icing; 

1 Cup Icing Sugar 

1-2 tsp Water or Milk 

1 tsp Vanilla 

Colours of choice

 

Any sweets and sprinkles you would like to add 

 

½ Cup Sugar (if sticking house together with melted sugar) 

 

Method 

 

In a small bowl, mix the water and chia seeds to make a flax egg. 

 

In a large bowl cream together the butter, sugar & molasses. 

 

Mix in the vinegar, vanilla and flax egg. 

 

Sift in the flour, baking powder, cinnamon, ginger and salt if using. 

 

Wrap the dough in cling film. 

 

Chill in the fridge for 1 hour. 

 

Preheat the oven 180C

 

Roll the dough to roughly ¼ " thick. 

 

Cut out your gingerbread house shapes; 2x shorter sides, 2x roof panels & 2x longer sides. We also cut our a christmas tree and gingerbread man

 

Bake for 10-15 minutes 

 

Let cool completely before icing

 

Icing;

 

Sift the icing sugar into a medium bowl. 

 

​Add the water a little at a time, until it is almost the right consistency. 

 

Add the vanilla essence.

 

Assembling; (Decorating the sides before sticking them together will create less dripping icing. However, we assembled it first.)

​

Do in whichever order you would like; Decorate first or stick the sides together. 

​

Sticking the sides together; 

 

You can use icing for this, you will need quite a lot and it may take some patients for it to stick or you can use melted sugar. 

 

Melt the sugar in a small frying pan. You can swish the pan a little but don’t stir the sugar or it will burn quicker. 

 

You need to move quickly so the sugar doesn’t burn

 

Once it has started to melt, turn the heat down, and either use a knife to spread the sugar onto the sides or dunk one side in to the sugar 

 

Stick the connecting sides together

 

Repeat until all sides are stuck together. 

​

 

Once all the sides are stuck together (or before if you would like) decorate your house however you would like to. 

 

Serve

 

Enjoy!

Get in touch! 

Do you have any questions about a recipe? Do you need some help? Do you have any requests for me? 

​

Get in touch! 

Email; 

marisasveganrecipes@hotmail.com

Mum and Daughter, swings
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