Serves: 6-8 people
Time: 2 hours
- 250g coconut oil *
- 200g dark muscovado sugar
- 7 tbsp golden syrup
- 600g buckwheat flour *
- 2 tsp bicarbonate of soda
- 4 tsp ground ginger *
Toppings to decorate (suggested)
- 2 egg whites
- 500g icing sugar, plus extra to
- Selection of chocolate *, flaked almonds *, cranberries *, raisins * etc. to decorate as desired.
* Available at Holland & Barrett
Heat the oven to 200C/180C fan/gas 6. Melt the butter, sugar and syrup in a pan.
Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the coconut oil
mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.
Cut out your templates Put a sheet of baking paper on a work surface and roll about one quarter of the
dough to the thickness of two £1 coins. Cut out your shapes and then slide the gingerbread, still on its
baking paper, onto a baking sheet. Repeat with remaining dough.
Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to one side to
Put the egg whites in a bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a
piping bag with a medium nozzle. Pipe decorative features on your gingerbread people, stars or use as
a glue for your gingerbread house wall. Add additional decorative ingredients as desired.