GingerDEAD Men

Hello Lovelies! Today’s post is all about gingerbread men, well, gingerDEAD men more like! My boyfriend’s sister bought me an awesome gingerbread man cookie cutter with a skeleton stamp for my birthday and I couldn’t wait to try it out. Of course, you can make regular gingerbread people or any other shape you like with this recipe. I’ve never made vegan gingerbread before so I went to work researching different recipes and having a tinker. Here is what I came up with…

Makes about 8-10 cookies.

What you need:

250g plain flour

60ml black treacle

2 tbls vegetable oil

1 1/2 tsp bicarbonate of soda

1 tsp baking powder

1 tsp nutmeg

1tsp cinnamon

2 tsp ginger

60g vegan margarine

100g soft brown sugar

1-4 tbsp of vegan milk substitute

1 tube of white decorating icing


75g of icing sugar mixed up with water to a thin-ish piping consistency


What to do:

1) In a bowl mix together the treacle and oil. Stir in the sugar until well combined.


2) Beat in the margarine until light, fluffy and pale.

3) In another bowl, sift together the flour, spices, baking powder and bicarbonate of soda.


4) Slowly add this to the wet mix bit by bit. Mixing with your hands to work into a dough as it gets drier. If you find that it’s not coming together very well, add a tablespoon of milk substitute at a time until you get a semi-sticky and firm dough. The mixture should come away from the sides of the bowl easily.


5) Wrap the dough in clingfilm and chill in the fridge for 1 hour.


Pre-heat oven to 180’c and line 2 large baking sheets with baking paper.

Cut 2 large square of baking paper to roll the dough between.

6) Unwrap the dough once chilled and roll out to 1cm thickness between the 2 large pieces of baking paper cut earlier.


7) Use your cutter to cut your gingerdead men, keeping them as close together as you can. Stamp each cookie firmly with the other side of the cutter (of course, you can leave this part out if you are making regular gingerbread people).


8) Use a small knife to take away the excess dough between the cookies and put aside to re-roll. Roll out the remaining dough and keep cutting cookies until it’s all used up.

9) Transfer cookies to the baking sheets and put in the oven, bake for 8-11 minutes (8 minutes for chewy, softer gingerbread and 10-11 minutes for a more traditional crunchy gingerbread).


10) Once baked, leave for 5 minutes to cool slightly and then transfer to a wire rack. While the cookies are still warm, pipe the icing into the stamped-out channel and allow the icing to melt slightly into all the nooks and crannies.


And that’s it, ready for nomming and great with a cup of tea as always.

I’m not sure if I’m 100% happy with my recipe, I think I will keep tinkering away until I think I’ve nailed it. I will then post my results again for you to try. In the meantime, let me know how you get on with this recipe. I’m always looking for suggestions to improve my recipes!

Happy baking :)