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VEGAN Christmas gingerbread with lime decorative icing

If you asked 18 year old me if I wanted a ginger flavoured biscuit I would have told you to suck your mum. But over the last year I have grown to love ginger so much that I would now consider it my favourite. ALSO, ding dong bing bong it's DECEMBER - that means CHRISTMAS bakes. Expect to see ginger, cloves, nutmeg, caramel, cranberry, chocolate, cinnamon, forest fruits in some very cute festive bakes.

Anyway, these festive ginger biscuits are gorg and so much fun to decorate. Depending on how you like the texture of your gingerbread - cook for 9 mins for soft, 12 mins for crunchy, and something in between for something semi soft semi crunchy.

You don't have to use lime icing if you don't like lime - just swap the lime for water instead.


  • 150g vegan butter (needs to be a block butter / baking block)

  • 100g golden syrup

  • 50g black treacle

  • 120g light brown sugar

  • 0.5 tsp ground cloves

  • 0.5 tsp nutmeg

  • 3.5 tsp ground mixed spice

  • 3.5 tsp ground cinnamon

  • 3.5/4 tsp ground ginger

  • 0.75 tsp bicarbonate soda

  • 380g plain flour


  • 300g icing sugar (sieved)

  • 2-3tbsp lime juice / water


  1. Pop your butter, brown sugar, treacle and golden syrup in relatively large saucepan and heat over a LOW heat until it's all melted (please don't be tempted to put the heat up, it's important to keep this low and slow)

  2. Remove from the heat and add the spices (cloves, nutmeg, cinnamon, ginger and mixed spice).

  3. Add the bicarbonate of soda and mix together.

  4. Add the flour to the mix and stir until it's combined properly.

  5. Wrap the dough in clingfilm and pop it in the fridge for 2-3 hours (or overnight)

  6. If the dough feels stiff, leave it to come to room temperature for a bit. Then, on a lightly floured surface, tip your dough out and roll it out.

  7. Again, thickness is up to you - my dough was really uneven but I don't mind because I like thin and crispy gingerbread, and I like thick and soft gingerbread.

  8. Use your cutter and cut your shapes out. Place them on some greaseproof paper and pop them in the freezer for 10-15 minutes before baking.

  9. Meanwhile preheat the oven to 180 degrees.

  10. Bake your gingerbread for 9-12 minutes (depending on how you like the texture)

  11. Leave to cool - when completely cold, go crazy with icing and decorating (I used Doisy&Dam vegan drops for the buttons)

  12. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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