Egg free and vegan ginger biscuits for the tree
Crisp, spicy gingerbread shapes that hold their edges. Punch a hole in the top to hang on the tree.
- Time45 min
- LevelEasy
- Costabout £0.06 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line two trays with baking paper.
- 2
Mix the flour, bicarbonate of soda and spices in a large bowl. Rub in the spread until it looks like breadcrumbs.
- 3
Stir in the sugar, then the golden syrup. Knead into a smooth dough, adding a drop of water if it crumbles.
- 4
Roll out to 4mm thick on a floured surface and cut out shapes. Make a hole at the top of each with a straw if you want to hang them.
- 5
Bake for 10 minutes until firm and lightly golden at the edges. Cool on the tray.
10 min - 6
Mix the icing sugar with the water to a thick paste. Pipe on decorations once the biscuits are cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.