Christmas Gingerbread Biscuits

Gingerbread biscuits are the epitome of Christmas cookies. These are simple roll out cookies, ideal for using those cute Christmas cookie cutters (I’m getting quite a collection now) and they look beautiful with a bit of white icing. Stamp a hole and thread with a pretty ribbon to hang on the Christmas Tree.

Christmas Gingerbread Biscuits (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


  • 11/2 cups plain flour
  • 1/2 – 1 tbsp ground ginger (depending on how spicy you like it!)
  • Zest of 1 lemon
  • 1/2 cup dairy-free spread
  • 1/2 cup caster sugar
  • 1-2 tbsps oat milk

– In a food processor whizz together the flour, ginger, lemon zest and spread until resembling fine breadcrumbs. (Or rub the spread in with your fingers).
– Add the sugar and milk and whizz (mix) until the mix comes together as a smooth dough.
– Turn out and wrap in cling film. Refrigerate for at least 10 minutes to let the mixture firm up.
– Preheat the oven to 180 degrees centigrade/gas mark 4. Lightly oil 2 cookie sheets.
– Roll out and cut out shapes with cookie cutters, place on the oiled cookie sheets.
– Bake for 15 minutes until golden.
– Cool briefly on the sheets before moving to a wire rack.
– Decorate with white water icing and decorations.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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