Lucy's Friendly Foods

I can’t say this is a new recipe – I blogged about it when I first started writing and had forgotten what a fantastic recipe it is until linking a twitter buddy to it the other day. All I can say is that this gingerbread recipe ROCKS – it provides all you could want from a gingerbread cookie – the option of soft and chewy or browned and crispy and is the perfect vehicle for icing and decorations. Below I’ve rewritten the recipe giving alternative cup measurements and added a photo from this year’s spooky batch.

Just for Halloween I’ve used ghostly cutouts covered with white roll out icing and highlighted with iced features. I somehow don’t think they’ll scare the trick or treaters much, these are just too cute!

Gingerbread Cookies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya


Makes 12-15

  • 50g/ 1/4 cup dairy-free spread
  • 20g/ 2 tbsps soya cream cheese (I used Tofutti)
  • 75g/ 1/2 cup soft brown sugar
  • 2 tbsps golden syrup
  • 20ml/ 1.5 tbsps soya milk
  • 170g/ 1 1/2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • icing sugar
  • roll out icing (I used Dr Oetker)

– Cream together the dairy-free spread, soya cream cheese, sugar, syrup and soya milk

– Sift in the flour, bicarbonate of soda and ground ginger

– Knead into a soft dough

– On a floured surface, roll out the dough to a 1/2 cm thickness. Cut into shapes with cookie cutters.

– Bake on a greased baking sheet for 12 minutes at 190 degrees centigrade/Gas Mark 5 (10 minutes for soft, 12 for crisp)

– Cool on the sheet a little before transferring to a wire rack

– Roll out the icing and cut out with the same cookie cutter. Spread a little icing sugar/water mix in each cookie to attach the icing.


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