- Prep Time
- Cook Time
- Chill Time
- 1 tbsp ground flaxseed
- 390g plain flour
- 1 ¼ tsp baking powder
- ½ tsp salt
- ¾ tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 150g dairy-free spread
- 150g brown sugar
- 200g molasses
- 2 vanilla pods or 2 tsp vanilla extract
- 1 bar Ombar Gingerbread Spice
Start by preparing flax egg. Add ground flaxseed and 2 ½ tbsp water to a dish and stir. Let rest for 5 minutes to thicken.
Combine flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg in a large bowl.
In another bowl, with a handheld or stand mixer fitted with a whisk attachment, whisk dairy-free spread on medium speed until creamy, for about 1-2 minutes. Add brown sugar and molasses and mix until combined.
Add flax egg and vanilla and mix until fully combined.
Add the dry ingredients and mix on low speed or by hand until no dry spots remain. The dough should be sticky and thick.
Knead the dough a few times by hand and divide in half. Form circles and wrap tightly in cling film. Chill for at least 3 hours or up to 3 days.
Preheat oven to 175°C (or 155°C fan oven). Line 3 baking trays with baking paper.
On a well-floured surface roll out dough into 6mm thickness. Cut out cookies with gingerbread men cookie cutters and place on trays with space in-between.
Bake for 8-9 minutes. Allow to cool completely.
Melt Ombar Gingerbread spice in a microwave, in 20 second bursts, stirring in-between. Be careful not to burn.
Decorate completely cooled cookies with chocolate, making facial features, buttons and dipping the feet to make boots.
Allow chocolate to cool and harden before eating. Store in an airtight container at room temp up to 1 week.