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.


Gingerbread Olympic Medals

Wow, what an experience! The London 2012 Olympics were completely amazing – the atmosphere was awesome and definitely gave everyone a definite feel-good factor. We feel so lucky that we managed to experience the stadium and Olympic Park – I think we’ll all remember this summer for a long time to come.

Tonight is the closing ceremony and to celebrate we’re having a few more games, a little party and letting the girls stay up late (again!). Here are the gingerbread medals we’ll be presenting….

Gingerbread Olympic Medals (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

makes 10-12 medals

  • 50g soft brown sugar
  • 25g caster sugar
  • 3 tbsps golden syrup
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • zest of 1/2 a lemon
  • 95g dairy-free spread
  • 1/2 tsp bicarbonate of soda
  • 225g plain flour

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Grease a cookie sheet

– In a saucepan melt together the sugars, syrup, cinnamon, ginger and lemon zest until all thoroughly melted and smooth

– Stir in the dairy-free spread and bicarbonate of soda

– Stir in the flour to make a soft dough

– Leave to cool

– Once cool, roll out and cut out circle shapes (or any other shape you fancy) and stamp out little holes near the top with the end of a straw

– Bake for 10-15 minutes until starting to brown round the edges.

– Cool on a wire rack

– Decorate with edible glitters and thread a ribbon through the hole.

– Present to your gold, silver and bronze medal winners!