Best vegan gingerbread biscuits

    57 min

    It's winter. It's cold. It's dark. I need gingerbread! These vegan gingerbread biscuits are fun to make and even better to eat!


    180 people made this

    Makes: 2 dozen

    • 175g plain flour
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 60g dairy-free butter
    • 90g soft light brown sugar
    • 1 tablespoon sunflower oil
    • 2 tablespoons golden syrup
    • To decorate
    • edible gold spray
    • icing
    • sprinkles and decorations

    Prep:30min  ›  Cook:12min  ›  Extra time:15min chilling  ›  Ready in:57min 

    1. Sieve the flour into a large mixing bowl and stir in ginger, cinnamon and baking powder. In small-ish chunks, add the dairy-free butter and use your fingers to lightly work into the butter into the flour mixture until it resembles breadcrumbs. (Alternatively, you can use a food processor, but that isn't as fun!). Now, stir in the sugar.
    2. In a separate dish, whisk together the sunflower oil and golden syrup. Slowly whisk this into the rest of the mixture and it will start to clump together. Don't be alarmed if it doesn't resemble dough yet, use your hands to bring the mixture together into a dough and knead until smooth. Wrap your dough in cling film and refrigerate for 15 minutes - this will hold it together better when you roll it out.
    3. Preheat the oven to 170 C / Gas 3 and grease two baking trays (lining with parchment is optional).
    4. On a floured surface, roll out the dough to a 5mm thickness. Use cutters (of similar size) to cut out the dough and place the gingerbread shapes on the baking trays. (Be wary of re-rolling out the dough too many times - it might make the dough a little tougher and less durable.)
    5. Bake for 10 to 12 minutes, or until lightly golden-brown. After a few minutes, transfer to a cooling rack and allow to fully cool before icing. When cooled, decorate with gold spray, icing, and cake decorations!


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    Reviews in English (7)


    I love these so much. For me, the dough was too dry, so I added 20g spread (Vitalite), +1/2 tbsp syrup, +1/2 tbsp oil and a bit more ginger and cinnamon that I didn't measure, and put vegan dark chocolate on top. The chocolate really adds something, which might be making me like them more than I should, but I swear, drizzling with chocolate makes them so good  -  08 May 2018


    I really love this recipe. I add a little more cinnamon for extra flavour but it isn't necessary. When hot, these are soft but get harder as they cool. Even my partner, who hates spices enjoys these!  -  28 Jan 2018


    Taste is nice but I had to add lots more syrup and oil to get it to hold together. Apart from adding more oil and syrup, I added 1/3 tsp ground cloves.  -  01 Jan 2018