Preparation time 30 minutes   Cooking Time 8-10 minutes

There are certain spices that for me scream Christmas, these are ginger, cinnamon, and nutmeg. I have been coming up with plenty of ways to incorporate those spices in my cooking right now. Obviously, the most common recipe is gingerbread. Whether that means gingerbread houses or people, I have been making these for over 30 years. Even though the children are now grown men, I still bake these sweet-spicy biscuits. These are both gluten-free and vegan and the batter needs slightly more care because of this. I love this recipe, the end results are crispy on the edges with a chewy centre.


Once the batter is mixed and you have tipped it out onto a floured clean surface, I have found an oiled dough scraper or flat blade knife helps to bring the mixture together. This stops your fingers from getting clogged up with batter. Just keep scraping the dough from the side to the top. Once it is a lot stiffer, place it on a sheet of clingfilm and using the edges of it to keep folding the dough over to the centre until you have a pliable dough. This will be then ready to go into the fridge.



  • 80g golden syrup
  • 60g black treacle
  • 200g light brown sugar
  • 200g dairy-free butter
  • zest of 1 orange
  • 4 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg (optional)
  • 500g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp  hot water


In a pan put the golden syrup, black treacle, butter, sugar, spices, and zest. Melt over medium heat until the sugar has dissolved.

Once the sugar has dissolved, increase the heat and bring the mixture to the boil, remove from the heat and whisk in the bicarbonate of soda. Make sure you use a large enough pan as the mixture will bubble up once the bicarb has been added.

Leave to cool for about 15-20 minutes.

Mix the ground flax seeds with the water and set aside for 5 minutes.

Sift the flour with the salt and then gently fold into the cooled mixture. Next beat in the flax egg. Try not to overwork the dough too much.

Although the dough will be sticky, do not be tempted to add any more flour, scrape the mixture onto a clean surface and knead until smooth. Refrigerate your dough wrapped in clingfilm for an hour before using.


After the dough has rested, roll it out on some lightly floured baking parchment to around 5mm thick. Cut out the shapes you are using and place onto a tray lined with baking parchment and then freeze for 5 minutes or in the fridge turned to the coldest setting. This ensures that the gingerbread keeps its shape when baked.

While in the freezer preheat the oven to 160C

Remove from the freezer and bake for 8-10 minutes. The longer it is in the oven the crispier the biscuits will be. Leave to cool on a rack. Once completely cooled you can decorate.







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