Vegan Gingerbread Cut-out Biscuits

Festive spiced gingerbread cookies are perfect for both big and small holiday celebrations!

To decorate, optional

Combine dry ingredients (Weet-Bix through salt) in a bowl and whisk well.
In a separate large bowl, cream margarine and sugar with a sturdy spoon until smooth. Add molasses and vanilla, and stir well.
Add dry ingredients to margarine mixture, and stir until all flour is incorporated. Form dough into a disk and wrap well. Refrigerate at least 3 hours, or overnight.
To bake, preheat oven to 180°C (355°F). Line an oven tray with baking paper.
Lightly dust another piece of baking paper with extra flour and use to roll out half the dough, to 1/2 cm thick. Cut out shapes and transfer to prepared baking sheet.
Bake 8 – 10 min. Cool on tray for 2 mins, then transfer to a rack to cool completely before decorating.
Repeat rolling and cutting with remaining dough. Gently press scraps into a disk, refrigerate until cool, and re-roll as required. Makes approximately 50 small biscuits.

For a super smooth dough, pulse Weet-Bix in a processor before adding to flour.
To make your own mixed spice, combine 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp allspice, and 1/4 tsp ground cloves.
When rolling dough, keep an extra baking tray in the freezer and slide baking paper with the cut-outs onto the cold tray – freeze for 2 minutes. Cold dough will make it easier to separate scraps and transfer the cut-outs to the tray for baking.

Nutritional information