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Ingredients
  • subheading: Vegan Gingerbread Cookies:
  • 150 g (½ cup + 2 Tbsp) vegan block butter (I use Naturli Vegan Block)
  • 120 g (⅔ cup) light brown soft sugar
  • 100 g (3 ½ oz) golden syrup
  • 50 g (1 ¾ oz) black treacle (or molasses)
  • 3 ½ tsp ground ginger
  • 3 ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • ¾ tsp bicarbonate of soda (baking soda)
  • 380 g (3 cups + 2 Tbsp) plain (all-purpose) flour (plus extra for dusting)
  • subheading: Vegan Royal Icing:
  • 300 g (2 ½ cups) icing (powdered) sugar sifted
  • 1 Tbsp lemon juice (plus extra as needed)
  • 2 Tbsp aquafaba (or use extra lemon juice or water instead)
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