Are you curious how to make spelt flour gingerbread? This recipe is simple. No eggs needed and no molasses. I make this with spelt flour but can easily be swapped out for regular flour. The gingerbread can be made into any shape, the texture is crunchy on the outside and soft in the centre. The dough stays fresh for up to 3 days in the fridge and it could be frozen for about 3 months. It's simple vegan gingerbread recipe too.
PREP.TIME = 45 minutes + dough fridge time overnight preferred.
BAKING TIME = 10 minutes
SERVES = 6-8 gingerbread men and 6-8 stars (depending on your cutter size)
- White Spelt or Regular flour – 225g (about 2 cups)
- Baking powder – 1 tsp
- Bicarbonate of soda – 1 tsp
- Ground ginger – 1 tsp
- Ground Cinnamon – 1tsp
- Unsalted Butter (or non dairy like Flora) – 85g (about 1/3 cup)
- Dark brown sugar – 85g (just under 1/2 cup)
- Golden syrup – 85g (about 1/4 cup)
- PREHEAT oven 190˚C fan
- PAPER line 2 baking trays
- BEAT the butter and sugars using the paddle attachment on your stand mixer or use a wooden spoon.
- SIFT all dry ingredients together in a separate bowl
- MIX all ingredients together
- FORM into a dough ball and chill overnight or in the fridge for 15-30 minutes
- REMOVE the chilled dough 10 minutes before you need it.
- ROLL out to 5-7.5mm thick
- CHILL the dough again for 15 minutes (they form better if you add this step)
- CUT out the shapes and lift the shapes gently onto the baking tray. If you would like to add hole for decorations or gifts, using a skewer or straw add a hole into the top of your shape if you are planning to hang or add a string or ribbon.
- BAKE in the warm oven for 7-10 minutes, for decorative shapes bake closer to the 10 minutes, but check at 6 minutes the edges don't burn.
- HOLE recheck you might need to press the hole open again while still warm.
- COOL completely before serving or icing
- Sifted icing sugar – 200g (about 2 cups)
- egg white – 1
- water – 1/2 tsp
Icing no eggs (Vegan Icing)
- Sifted icing sugar – 125g (about 1 cup)
- Oat Milk – 3 - 5 tsp
- Vanilla extract – 1/2 tsp
- Mix all ingredients ingredients together until smooth.
- Chill in the fridge before adding into your piping bag.
- Use the smallest nozzle for decorating the cooled cookies.
Sue Maree P Baking Tips
- FLOUR – swap out spelt for regular or gluten free flour
- SPICES – add your favourite Christmas spices; like ground cloves, mixed spice
- DOUGH – if in doubt chill the dough before cutting, chill the cut cookies again if you are in a warm climate, the cookies will spread less in the oven
- BAKING – stop your baking paper flapping around by pre-greasing the baking tray before adding the paper. I forgot to do this and my cookies were damaged.
- DON'T OVER COOK – check the cookies at 6 minutes, gingerbread can burn
- LIFTING the dough – use an egg flipper to carefully lift the cutout shape
- MIXING – one bowl is so much easy especially when measuring out the golden syrup. It saves having a sticky mess.
- ICING – best to wait at least 2 hours before baking. Or do on another day, it takes the drama out of trying to achieve everything on one day.
- OVEN all my recipes are using a fan forced oven
- I prefer to measure in grams as it is more accurate, the cups sizes are UK approximate measurements.
- USA readers click my unit converter tab at the top right hand side on this page.
- STORAGE tips – dough can be made 5-7 days in advance and left in the fridge. If you find it's a bit dry when you remove it add some water to your hands and rework it slightly. Store the dough in the freezer for up to 3 months
- STORE in an airtight container or a sealed bag for 2-4 weeks, therefore these make great gifts.