These Easy Gingerbread Biscuits are full of Christmas spices & optional touch of cocoa but only if you fancy. Perfect crunchy Christmas biscuits to bake with kids!
It's finally time for some festive baking, don't you think? I love pre-Christmas baking sessions and today's recipe for Easy Gingerbread Biscuits (or cookies if you prefer) and my Almond Pastry Mince Pies (Melt In Your Mouth) are my two favourites.
These easy, festive biscuits are brilliant to make with your kids!
The dough is really easy to work with and very forgiving too. As long as you chill it well, you really shouldn't have any problems with stickiness.
Make sure to use a lot of flour on both your surface and rolling pin and you won't have any issues.
My boys love rolling the dough, cutting out the shapes and generally making a huge floury mess of themselves and my kitchen too! Hey, don't they say that messy kitchens equals happy children? Well if they don't then I do!
Making these Chocolate Gingerbread Biscuits
If you wanted to go one step further with this recipe, feel free to add some cacao powder* (cocoa powder will work just as well) to the dough for chocolate gingerbread biscuits version of the recipe.
I only suggest one tablespoon of cacao/cocoa powder but my intention isn't to make these biscuits taste fully of chocolate but more like gingerbread biscuits with a touch of chocolate!
I'm pleased to report that it works really well and adds extra flavour dimensions to the familiar flavour of gingerbread biscuits but if you rather leave the cacao/cocoa out then please do.
Are these biscuits vegan?
Yes they are! Originally when I published this recipe back in November 2018 I have used one whole egg in my dough.
I have since discovered that in case of these particular biscuits the addition of egg isn't necessary at all and the dough is as easy to work with and cookies as delicious as with previous recipe.
I have, however, added some baking soda to the mix instead which's done the trick.
You might need to add a tiny splash of plant/nut milk to help to bring the dough together but most likely you won't as butter and golden syrup will be enough.
You really cannot tell these gingerbread biscuits are vegan which I think is great!
Should I ice my biscuits and what's the easiest icing to prepare?
We usually go for half and half! My youngest love iced biscuits but my eldest doesn't so we tend to compromise and meet in the middle.
When it comes to making things look pretty I don't really have a hand for things like that so my iced creations tend to look a bit "rustic" to say the least!
I usually use simple icing sugar and water mixture with a touch of vanilla (see recipe below). The amount of water you use will depend on the consistency you would like to achieve and some environmental factors too like humidity etc.
I usually start adding water bit by bit and mixing it in until I get slightly batter like consistency which is not too thick but also not too runny.
Feel free to try some on the baking paper first and see whether it needs a touch more water.
For those not very confident with their decorating hand I can highly recommend the simplest squeeze bottles*like the ones used for sauces in the cafes. I find them so much easier than using piping bags*.
Can I freeze my Easy Gingerbread Biscuits?
The answer is yes!
If you want to get ahead with your Christmas prep, freezing your biscuit dough is the way to go. I would recommend freezing the dough rather than baked biscuits though - personal preference.
If freezing the dough, shape the amount you want into a flat disc and wrap tightly in clingfilm. Pop wrapped dough disc in the freezer bag or container and into your freezer for up to 3 months. Defrost it overnight in the fridge, roll out, cut shapes and bake as per recipe below.
If freezing already baked biscuits (uniced!) make sure they are completely cooled. Lay them flat in a freezer safe, plastic container* and separate with layers of baking paper* to prevent biscuits from sticking.
If you happen to have some room in your freezer you might want to freeze your gingerbread biscuits on baking sheet first and once frozen transfer them into a freezer bag*.
When defrosting make sure you take them out of the bag or container first to prevent the condensation from making them soggy as they thaw. Once out of the freezer they defrost in no time at all.
How do I store my Easy Gingerbread Biscuits?
For best results store them in a biscuit tin or jar with tightly fitting lid, separately from other types of biscuits for 2-3 weeks.
Easy Gingerbread Biscuits - Step-By-Step Instructions
- Put all your dry ingredients in a bowl of food processor and give them a quick mix.
- Add cold, cubed vegan butter and golden syrup and start pulsing gently until you end up with a smooth dough.
- Turn it out onto the kitchen counter, divide in half and form two flat discs.
- Wrap them in the wrapping of your choice (I use beeswax wraps*) and chill in the fridge for 1 hour.
- Once the dough had time to chill, take it out of the fridge and onto well floured counter. Roll it out to the thickness of pound coin and cut out your shapes.
- Bake in the oven preheated to 180C/350F/Gas Mark 4 for 10-12 minutes.
- Cool, ice if you want and enjoy!
For the instruction on how to prepare your dough without food processor see recipe card below. That's where you'll also find details regarding icing
Have you tried my Easy Gingerbread Biscuits?
Some more easy bakes + few festive recipes you might enjoy!
Gingerbread Cake (Traybake) - Vegan
Cinnamon Cookies (Vegan)
Puff Pastry Mince Pie Swirls
Crunchy Pumpkin Cookies
Chocolate Shortbread Biscuits with Mini Eggs
Chocolate Fork Biscuits (Vegan)
Easter Biscuits (Vegan)
Roasted Brussels Sprouts with Parmesan & Garlic
Cranberry Compote with Rosemary
Braised Red Cabbage
Sage and Onion Stuffing (Vegan)
Easy Gingerbread Biscuits (Vegan)
- 300 g plain flour
- 150 g unsalted vegan butter chilled and cubed, I use Flora Plant Butter or Stork
- 120 g light brown sugar
- ½ teaspoon baking soda
- 4 tablespoon golden syrup
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon cocoa or cacao powder optional, use only if you want slighty chocolatey flavour to your gingerbread biscuits
- trickle of plant/nut milk to help bring dough together only if required
- 125 g icing sugar
- ½ teaspoon vanilla optional
- water as required
- Put all your dry ingredients in the bowl of food processor and give them a quick mix.
- Add vegan butter and golden syrup and start pulsing gently until you get a ball of nice silky dough. You might need to add a trickle of plant/nut milk of choice to help and bring dough together depending on your flour as butter and golden syrup alone should be enough.
- Turn it out onto the kitchen counter, divide dough in half and shape into two flat discs. Wrap them in wrap of your choice and put in the fridge for approx. 1 hr. The longer the dough stays in the fridge the easier it will be to work with.
- If you don't have food processor simply sieve your flour, baking soda, cocoa (if using) and spices into a large bowl. Add cold and cubed butter and rub it into the flour mixture with your fingers until you get breadcrumbs like consistency. Add brown sugar and golden syrup and mix them in with your hand, kneading gently until you get smooth and silky dough. Proceed further as per instructions above.
- After the dough has had time to chill, take it out of the fridge and onto the floured kitchen surface. Roll it out to the thickness of pound coin and cut the shapes using the cutter of your choice. Re-roll the remaining dough and repeat until you've used up all the dough.
- Bake your biscuits on the baking sheet lined with baking parchment in the oven preheated to 180C/350F/Gas Mark 4 for approx 10-12 min. They will come out f the oven slightly sof but will firm up as they cool.
- Transfer baked biscuits onto cooling rack and repeat with the remaining ones. Wait for them to cool completely before icing! Enjoy!
- Sieve icing sugar into a bowl and add vanilla extract (if using). Slowly add some water a teaspoon at a time and whisk it in judging the thickness of your icing. You don't want it to be too runny or too thick but somewhere in the middle. It needs to be thin enough for you to be able to squeeze it onto a biscuit. Remember you can always add more water or more icing sugar if you make your icing too thin. Feel free to trial it out on some baking paper.
- Pipe your icing onto cooled biscuits using piping bag with its end snipped to create tiny opening or use a simple plastic squeeze bottle.
- Once you've finished decorating your biscuits leave them on the cooling rack for the icing to set. Pop them into your biscuit tin and enjoy responsibly!