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!


    10 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 (3)


    Brilliant recipe . Quick and easy. Was great to find a vegan alternative to my dad's original dairy/egg recipe  -  18 Nov 2017


    Did these for a bonfire night, everybody loved them, I used agave and a couple of extra bits of oil and agave to make them extra crispy. Great flavour thank you  -  06 Nov 2017


    This is a fantastic recipe! I absolutely loved the cookies and cannot wait to make some more. I'll be sure to tell all my friends, please post anymore recipes you have, I'd love to try! -CECE  -  23 Nov 2016

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