Edible Decorations

These little Christmas cookies are a fantastic way to spread some festive cheer. From the baking to the decorating and gifting, it’s a great way to get stuck in and lift the spirits!

80 mins

12 people

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INGREDIENTS

325 g plain flour

½ tsp ginger

½ tsp cinnamon

150 g soft brown sugar

90 g dairy-free spread, melted

30 ml Mr Organic Sunflower Oil

For the aquafaba icing:

75 ml aquafaba from Mr Organic Chickpeas

450-500 ml icing sugar

1 tsp vanilla extract

METHOD

Preheat your oven to 180C (360F).
Sift the flour, cinnamon and ginger into a bowl and stir in the brown sugar. Create a well in the middle and pour in the melted vegan butter and Sunflower Oil, then combine everything with a spatula.
Unroll your dough between two sheets of non-stick parchment and cut out your desired shapes. Use a straw to add little holes to your shapes to hang them up later. Transfer them to the fridge for 10 minutes, then place them into the preheated oven and bake for 8-9 minutes. Once removed from the oven, allow for them to cool and harden for at least 1 hour.
To whip up your icing, combine the aquafaba (chickpea brine) with the vanilla extract and blend in the icing sugar until you get a thick, smooth and pipe-able icing. Decorate your
biscuits with the glaze and allow the icing to harden for at least 1 hour.
Add a thread to each shapes hole and decorate the house (or your tree!) with the edible decorations!