I think it’s safe to say I just can’t get enough of chai spices. Two chai recipes in two weeks? Yep, I’m hooked. You can find my other chai-inspired recipes here: Cocoa Chai Hot Cross Buns, Chai Tiramisini (one of my most popular recipes yet), and of course there’s the recap of where my chai love story began: in India.
I can’t help that I have at least 3 cups of chai tea per day at work, it’s just such a comforting, warming and homely flavour! The spice blend is delicate enough that it isn’t overpowering, but strong enough to warm the cockles of your heart.
That’s why I associate this spice blend with Christmas: after all, cinnamon and ginger are traditional Christmas flavours, and they are prominent in chai as well. Add gingerbread and sweet coconut glaze to the mix and you’ve got yourself one hell of a cracking Christmas biscuit!
This recipe is adapted from the recipe for Gingerbread Christmas Tree Decorations in my ebook The Vegan Cookie Fairy’s Christmas Recipes. I’ve reduced the amount of molasses in this recipe a little bit and replaced it instead with Sweet Freedom Dark. It tastes similar but slightly sweeter. Don’t worry, it’s not an unhealthy sweetener! It is made entirely from natural, plant-based sources. For me, it adds an extra depth of flavour to the gingerbread, and a bit of Christmas spirit.
Funny story: my piping bag gave up the ghost as I was icing these biscuits. *Insert series of French and Scottish expletives* Right when I was filming these for my ebook trailer… Hence I ended up covering most of the biscuits with a generous lathering of coconut icing instead of dainty decorations.
Get your aprons on and clear a big space in the kitchen because the kids will want to get involved in this! (I have no children, but I do have a boyfriend, and some days that feels like the same thing.) You don’t have to stick to star shapes for these either, go ahead and make gingerbread people, reindeer, pine trees, cats, …
P.S. I recently did an interview with Alison Thompson, aka The Proof Fairy (great minds have similar names ;), you can listen to ‘Conversations with Authors: Clemence Moulaert’ on audioBoom
P.P.S.: Thank you for all your kind words on my ebooks. It means the world to me to know that so many vegans out there now feel more confident going into the Christmas holidays armed with an arsenal of tasty recipes both they and their omnivore families can enjoy. I appreciate all your reviews — so please, please, leave me a review on Amazon!
Oh, and pics of my cat! I promised I share more of these but with me gone most of the day and then coming home when it’s dark, I just haven’t had much of a chance to snap some photos. And he’s a bit coy, my Mali…
Chai Gingerbread Stars with Coconut Glaze
For the Chai Gingerbread:
70g (1/2 cup) brown sugar
170g (1 + 1/4 cup) plain flour + extra for dusting
100g (3 1/2 oz or just under 1 stick) vegan butter
1 heaped tsp ground cinnamon
1 heaped tsp ground ginger
1/3 tsp ground cloves
1/3 tsp ground nutmeg
2 tbsp Sweet Freedom Dark
2 tbsp molasses/treacle
For the Coconut Glaze:
250ml (1 cup) coconut cream, chilled till set hard
2 tsps Sweet Freedom Original
1. Pre-heat the oven to 180C (350F). Line 2 oven trays/cookie sheets with non-stick parchment paper.
2. Put the sugar and vegan butter into a large bowl and beat them together. (You can also use an electric whisk to do this.) Drizzle in the black treacle/molasses and Sweet Freedom Dark, and mix again.
3. Mix in the flour and spices. Use first a wooden spoon (or the electric whisk), and after the dough becomes thicker and more difficult to handle, start kneading it with your hands.
4. Dust some flour over a clean work surface. Put the dough onto it and knead it for about 5 minutes. It should be smooth and pliable.
5. Roll out the dough to a 4-5 mm (¼ inch) thickness with a rolling pin. Cut out as many cookies as you can by using a cookie cutter of your choice (I suggest stars for a festive touch). Place the cookies on the lined baking trays/cookie sheets.
6. Knead the leftover dough into a ball, roll it out again as previously instructed and start the cutting process once more. Repeat this until you have used all the dough and created as many cookies as possible.
7. Bake the cookies for 10-12 minutes (for smaller cookies, bake 8-10 minutes, for larger ones 12-13 minutes) until they are golden brown and slightly crispy at the edges.
8. While the gingerbread is baking, whisk the coconut cream and Sweet Freedom Original into a smooth cream in a small bowl. Set aside in the fridge until needed.
9. Cool the gingerbread completely before icing. Use a piping bag to draw pretty decorations, or simple cover the entire surface of the gingerbread with icing.
Psst — there are only 7 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.
Disclaimer: This post is sponsored by Sweet Freedom, who kindly provided me with some of their products, but as always all opinions are my own, and I mean every word I say.