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Vegan Gingerbread Biscuits
5min read

Vegan Gingerbread Biscuits

by Valentina Concordia

5min read

A combination of molasses, golden syrup and light brown sugar are responsible for these vegan gingerbread biscuits' rich, deep and nostalgic flavour, as well as their crisp yet slightly soft texture. If you make one biscuit this season, it should be these.

The texture and feel of these biscuits is completely in your hands. If you like your gingerbread biscuits on the soft and chewy side, remove them from the oven a minute earlier than the recommended time. If you prefer gingerbread biscuits that are crisp and snappy, leave them in the oven for an extra minute or two. The recipe below makes for gingerbread biscuits that are slightly crisp, yet chewy throughout, which is the best of both worlds if we're being honest.

Prep Time

30 mins (+resting)

Cook Time

10-12 minutes




160g plant based butter block*
100g light brown sugar 
120g golden syrup
40g molasses 
2 ½ tsp ground cinnamon
2 tsp ground ginger
½ tsp ground nutmeg 
¼ tsp ground cloves
½ tsp baking powder 
400g plain flour 
½ tsp salt

Royal Icing: 
240g icing sugar 
2tbsp golden syrup 
2 tbsp milk 
½ tsp vanilla extract

*Naturli Vegan Butter Block works best



In a large sized saucepan, combine butter, sugar, golden syrup and molasses and warm up over medium heat. Stir with a wooden spoon or spatula, until fully melted and combined. Remove from heat.


Into the saucepan, sift the spices, flour, salt and baking powder. Stir well - until all of the dry ingredients have been incorporated into the wet. 


Wrap the dough in parchment or cling film, and place in the fridge to rest for 2-3 hours. Attempting to roll out the dough out before it has chilled will make it extremely messy and difficult, so don’t skip the resting time!


Preheat the oven to 180˚C and line two trays with parchment paper.


Once the dough has rested, split it in half and place one portion of dough back in the fridge and the other between two sheets of parchment paper. 


Roll the first portion of dough out until it’s around ½ cm thick. Use cookie cutters to cut out different shapes on the dough. Transfer the cut biscuits onto the prepared lined baking trays. 


Collect the scraps of dough, re-roll and re-cut. Remove the second portion of dough from the fridge, and repeat the process. 


Once the baking trays are full, place them in the fridge for 20 minutes, or in the freezer for 10 minutes.


Transfer the baking trays from the fridge/freezer to the oven. If the biscuit shapes you have cut out are small, bake the biscuits for 8-9 minutes. If the shapes are large, bake them for 10-11 minutes.


Remove them from the oven and let cool for 10 minutes, before transferring them to a cooling rack and letting them cool completely. 


In the meantime, prepare the icing. In a large bowl combine icing sugar, corn syrup, plant based milk and vanilla extract. Whisk until smooth and glossy. Transfer the icing into a piping bag fitted with a small nozzle. 


Once the biscuits have cooled, use the piping bag to decorate your biscuits. Let sit at room temperature for 20-30 minutes. 


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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