Baking at Christmas means one thing, lots of ground ginger! This recipe created by Benjamina, combines the classic taste of Gingerbread cookies with a fresh twist. Sandwiched together with a dollop of dairy-free lime buttercream, hand dipped in dairy-free white chocolate and sprinkled with lime zest, these cookies cut no corners. Leaving you with pretty perfect plant-based cookies to share with loved ones this Christmas.
Enjoy more of what you love this Christmas and try out our other plant-based recipes using Billington's sugar for rich taste. Our vegan mince pie recipe is a must bake this season, or if you're looking for the freedom to bake your own creations, our basic plant based doughs are a good place to start, especially our festive gingerbread vegan dough.
11 ingredients8 steps
Vegan Recipes
Vegetarian
Dairy Free Recipes
Egg-Free Recipes
Method
Step 1
Put the dairy-free butter and muscovado sugar in a medium saucepan, and heat gently until the butter has melted and the sugar has dissolved. Stir until the mixture blends together, but do not boil.
Step 2
Remove from the heat and sieve in the flour, bicarbonate of soda and ginger, then pour inthe golden syrup and beat until smooth.
Step 3
Turn out the mixture onto some clingfilm and pat into a flat disc, then wrap tightlyand chill for 30 minutes.
Step 4
Preheat the oven to 170°C, 150°C fan,
gas 3½. Line 2 baking trays with baking paper.
Step 5
When ready to bake, roll out the dough on a surface lightly dusted with flour until4mm thick, then stamp out 30 rounds, using a 6cm plain round cutter (and re-rolling the dough as necessary). Transfer the cookie onto the prepared baking trays, spacing them slightly apart, and bake for 12-15 minutes until they are golden. Leave to cool slightly on the trays then transfer to a cooling rack.
Step 6
When ready to decorate, using 15 cookies, dip half of each cookie into the melted white chocolate and arrange them on a tray lined with baking paper until the white chocolate has set.
Step 7
For the buttercream, beat together the dairy-free butter, icing sugar, half of the lime zest and 1 tsp lime juice in a bowl until smooth. Put the buttercream into a piping bag fitted with a medium-sized star nozzle.
Step 8
To assemble the cookies, pipe swirls of buttercream evenly over 15 cookies, then top with the chocolate-dipped cookies. Spraylightly with the edible gold glitter and sprinkleover the remaining lime zest.
Ingredients
MetricImperial
For the gingerbread
100gDairy free butter
50gBillington's dark muscovado sugar
225gAllinson's plain flour
1/2 tspBicarbonate of soda
2 tspGround ginger
5 tbspSilver Spoon Golden Syrup
For the decoration
100gDairy-free white chocolate
For the buttercream
140gDairy free butter
290gBillington's Unrefined Golden Icing Sugar (sifted)
1 largeLime (zest & juice)
Edible gold spray
Utensils
Saucepan
Sieve
Clingfilm
2x Baking trays
Cooling rack
Piping bag
Star piping nozzle
Nutritional information per 60g serving
Energy 294cal
Fat 13g
of which Saturates 3.9g
Carbohydrates 43g
of which Sugars 31g
Protein 1.7g
Salt 0.39g
0 Baker Ratings
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