We have done some Christmas baking which has been wonderful. I adapted a recipe of mine to be dairy free and it works well. It tastes really yummy and Blossom can eat to her hearts content!
Dairy free gingerbread men (or flowers/ stars/ circles)
50ml golden syrup
125g deodorised* coconut oil (more as needed when kneading**)
1/2 cup of sugar
1 egg yolk
2 cups of flour
1 tbsp ginger ground
1 tsp baking soda
Heat the syrup in the microwave until runny.
Cream the coconut oil*** and sugar, add the egg yolk and beat in the sifted dry ingredients a little at a time.
Add in the warm syrup and kneed the mixture** until sticky and moist.
Roll out the dough to roughly 3mm in thickness.
Use a cutter and cut shapes. Bake at 190 degrees centigrade fan bake for 7 to 10 minutes.
Remove and turn oven down to 100 degrees centigrade. After 10 minutes return gingerbread cookies to oven and bake for a further 5 minutes to harden.
Decorate, or if your kids are like mine, eat them plain!
* I use a deodorised coconut oil in our cooking and in baking as we are not quite into the taste of coconut flavoring all our food. Nothing wrong if you are though. The brand we use is Blue Coconut oil (white tub) available at Pak N Sav or new World in the oil section.
**The mixture is more crumbly using coconut oil as a fat and I guess that the vegetable fat must act in a different way to butter when helping to bind the mixture together. I just added more coconut oil until I felt the mixture was binding well enough. You need to use your hands to kneed and "feel" the dough! When it holds a shape in your hands it's ready- its not like a pliable sticky bread dough though- its more crumbly.
***Coconut oil is solid at room temperature except during a sticky Auckland summer when it becomes liquid. I "set" mine in the fridge until it was the consistency of spreadable butter. Or if in a colder climate you may need to warm it over a hot bowl of water until soft if yours is hard. It does resemble a butter/ sugar mix when creamed but is white.
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