GREAT DAIRY FREE HALLOWEEN TREATS
Catering for kids at Halloween can be tricky indeed when it comes to dealing with dairy intolerances. But here’s an easy dairy free gingerbread recipe that kids of all ages will love. Best of all they will have a ball baking and decorating their very own ghouls including ghosts, mummies, zombies & sugar skull skeletons using our handy dairy free royal icing recipe too.
YOU WILL NEED:
Gingerbread man cookie cutter per child
2 – 3 baking trays well greased and lined with baking paper
Piping bag with a round and flat tip or zip lock bag with tip cut off
Paper and pens for each child- get the kids to trace the cookie cutter and then have a go at drawing up their icing decoration designs while the gingerbreads are baking. This ensures your gingerbread decorators are prepared and also minimises royal icing waste!
6 cups plain flour
1 teaspoon bicarb soda
4 teaspoon ground ginger
½ pinch nutmeg
2 pinches cinnamon
6 tablespoons golden syrup
2 cups brown sugar
250 grams Nuttelex
1 beaten egg (or egg replacer)
1 Pkt dairy free dark chocolate eyes (optional but great for making Mummies)
DAIRY FREE ROYAL ICING
2 cups icing sugar
2 tablespoons Nuttelex
2-3 tablespoons unsweetened almond milk or coconut milk
1/2 teaspoon pure vanilla extract
Food colours (optional)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour, bicarb, ginger, nutmeg, and cinnamon. Set aside.
- Melt in a thick bottom saucepan, the golden syrup, brown sugar and Nuttelex.
- Then in a bowl of stand mixer, beat together the flour and buttery mixture from the saucepan above, adding 1 beaten egg (or egg replacer). Mix until combined, approx 1-2 minutes.
- Split the dough into two and wrap each piece in cling wrap. Place dough in fridge to rest for 20 minutes.
- On counter, lay out large piece of cling wrap. Place cookie dough in the centre and top with another large piece of cling wrap. Roll with rolling pin until dough is about 1/4″ thick.
- Cut dough using gingerbread cookie cutter
- Place gingerbreads on prepared baking trays.
- Bake for 7-9 minutes, note the centres will still be soft. Remove from oven and place on cooling rack.
- Once gingerbreads are totally cooled, it’s time to make the royal icing by whisking together the icing sugar, Nuttelex, almond milk and vanilla until smooth.
- If using food colours set aside a spoonful of the mixture into 3 or 4 small bowls i.e one for each colour, and add a drop of your chosen food colour just before you want to pipe.
- Scoop the white icing mixture into piping bag with small round tip (great for skeletons) or flat tip ideal for mummies) or use a ziplock bag, by just cutting the tip to pipe the designs onto your gingerbreads.
- Leave icing to set on gingerbreads for 1-2 hours.
- Store in airtight container.
For more Halloween recipe inspo visit our Nuttelex Halloween Pinterest board it has everything from creepy to crazy for Halloween baking and creating.