Despite writing on Monday about the pleasant summery conditions in Hong Kong, it is nearly Halloween once more and I imagine that back home in the UK autumn will quickly turn in to winter.  I will not have to merely imagine it for much longer either, as in just two weeks I will be packing my bags and relocating back to Blighty.  At the moment I’m still in the phase of thinking excitedly of my winter coat and woolly accessories that have been buried away for too long, and of seeking refuge from the cold and dark with a mug of hot chocolate and a snuggly blanket.  I’m sure all such romantic notions will soon be replaced with gripes about the gusts and gloom.

Until then, my excitement about Halloween will, of course, manifest itself in the form of baked goods.  This was my first attempt at vegan gingerbread and I was very pleased with how it turned out.  I’d originally intended to ice them colourfully, but alas, my decorating goods have already shipped back home.  Fortunately, plain gingerbread is not too shabby for me.  These biscuits are beautifully spiced, baked really evenly and held their shapes perfectly.  I shall be whipping this recipe out again for Christmas!

Vegan Gingerbread

Makes 20-30, from Post Punk Kitchen website

Ingredients:

250g plain flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp each ground cinnamon, cloves, cinnamon

2 tsp ground ginger

150g sugar

80ml oil

2 tbsp black treacle

60ml soy milk

Method:

1.  Mix together the flour, baking powder, bicarb and spices in a bowl.  Set aside.

2.  In a separate bowl, whisk together the sugar and oil.

3.  Add the treacle and milk and beat until fairly smooth.

4.  Sift in the dry ingredients in two batches, stirring well.

5.  Bring together to form a dough.  Roll into a ball, wrap in clingfilm and leave it in the fridge to chill for an hour.

6.  Preheat the oven to 180C and line a baking tray with greaseproof paper.

7.  Roll out the dough on a lightly floured surface.

8.  Cut out shapes with your cutters.  Re-roll the trimmings and cut out more shapes.

9.  Carefully transfer them to the prepared tray – they don’t spread much so you don’t need to leave much space.

10.  Bake for 8 minutes.

11.  Leave the biscuits on the tray for 2 minutes, then transfer to a wire rack to cool completely.