7 Christmas Bakes with Philippa Davis: #5 Iced Vegan Gingebread Biscuits

PUBLISHED: 22:21 17 November 2020

Create some totally Jurassic gingerbread shapes this Christmas Photo: Philippa Davis

Create some totally Jurassic gingerbread shapes this Christmas Photo: Philippa Davis


This easy vegan gingerbread recipe is a great one to do with children or grandchildren on a wet afternoon, especially if you have some dinosaur cookie cutters!

Gingerbread has been made in this country since at least the 15th century, but we have Elizabeth I to thank for the human shapes they often come in. When particularly important guests visiting, she would command her gingerbread maker to bake life like figures of them to give as gifts. This recipe is suitable for vegans and uses aquafaba, a natural egg replacement made from the water of cooked beans, usually chickpeas. If you are planning on doing lot of vegan cookery, then I highly recommend using it as it yields excellent results. You can strain your own off a jar or tin of chickpeas, or look for a box of ‘Oggs’ a new brand producing pure aquafaba (usually found in the egg section at the supermarket). Tip: to measure the syrup and treacle dip your spoon into a cup of hot water before each scoop so it easily slips off.

Makes 30-40 shapes depending on your choice of cookie cutter

50ml aquafaba

7 Christmas Biscuits to bake during lockdown Photo: Philippa Davis7 Christmas Biscuits to bake during lockdown Photo: Philippa Davis

3 tbsp golden syrup

1 tbsp black treacle

50g light soft brown sugar

100g dark soft brown sugar

1 tbsp lemon juice

125g coconut oil, melted

350g plain flour, plus extra for rolling

1 tsp bicarb

3 tsp ground ginger

2 tsp ground cinnamon


1 Whisk the aquafaba, golden syrup, treacle, sugar, lemon juice and melted coconut oil together until well combined.

2 In a bowl mix the flour, bicarb, ginger, cinnamon. Pour the aquafaba mixture into the flour and stir to bring together into a dough. Form into a disk and chill for 30 minutes.

3 Preheat the oven to 160°C fan/gas mark 4 and line two baking sheets with baking parchment. Using a little extra plain flour, roll the dough to the thickness of a £1 coin. Cut out your shapes with cookie cutters and place on the tray. 4 Bake for approximately 14 -16 minutes (depending on the size of your shapes), swapping the trays around in the oven halfway through cooking so they bake evenly.

5 Leave to cool a little then carefully move the shapes off the tray and onto a rack to cool before decorating. You can use icing sugar mixed with a little water or icing pens, edible glitter, sprinkles and so on to pimp your gingerbread!

My top tips for perfect bakes

- Weigh out all your ingredients before you start mixing, it’s easy to get distracted and forget to put one in.

- When chilling doughs for rolling out at a later stage, form into discs rather than balls as they chill quicker, more evenly and are easier to roll out.

- Even new ovens tend to bake slightly unevenly so I usually swap around the baking sheets half way through cooking.

Philippa Davis is an international private chef and food writer, who when not travelling the world, is in Dorset. Follow her food adventures on Instagram

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