I have two favourite gingerbread recipes - a normal one and one suitable for vegans. As two of our closest friends in the toddler years were highly allergic to dairy and egg, that was an absolute necessity for all our early parties.
First the usual one -
400g plain flour
2 tsp ground ginger
2 tsp cinnamon
180g soft butter
125g soft brown sugar
Mix everything, roll out quite thinly, cut into shapes and bake at 180 for 10-15 minutes depending on the side of the biscuits.
Then the vegan one -
250g plain flour
100g stork or other veg fat
100g soft brown sugar
1tbs golden syrup
1 tsp ground ginger
1-2 tbs of orange juice, just enough to get the dough to come together.
Mix everything, roll out more thickly, cut into shapes and bake at 190 for 8-12 minutes.
Despite being on a hideously low calorie, no-carb diet while I sort my blood pressure out, I thought it would be nice to bake some gingerbread the kids for Hallowe'en. However, having spent 90 minutes processing Bramley apples for applesauce, I'm tempted to ditch kitchen work and sit in the gift of autumnal sunshine.
Also, I have a sneaking suspicion it might all be too much for me, and I'd sneak a gingerbread witch or two.
Hmm, maybe one to leave for next year...