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Gingerbread Biscuits (Allergy Friendly)

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 24


  • 100 g dairy free spread
  • 85 g brown sugar
  • 4 tablespoon golden syrup or molasses
  • 300 g gluten free plain flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg


  • Preheat the oven to 180C/350F/Gas 4. Line 2 baking trays with baking paper.
  • Put the dairy free spread, sugar and molasses in a pan over a low heat. Stir frequently as it melts until well combined.
  • Sift the remaining ingredients (flour, bicarbonate of soda, salt, ginger and cinnamon) into a large bowl. Mix well to distribute the spices. Pour in the contents of the pan and stir well until it forms a dough (you may need to use your hands to bring it together at the end). If it is too sticky, add a little more flour. If it is too dry you can add a little dairy free milk.
  • Roll out the dough in between 2 sheets of baking paper to a thickness of about ½ cm. Use a cookie cutter to cut out shapes as desired. Use a fish slice or palette knife to transfer the biscuits to the baking tray (they are quite delicate). Bring the scraps of dough back together into a ball and repeat until all the dough is used up.
  • Bake in the oven for 10-12 minutes. Remove from the oven when golden brown and leave to firm up and cool for a few minutes before transferring to a wire rack to finish cooling.