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Gingerbread Cookies Two Ways
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Gingerbread Cookies Two Ways

These can be made dairy-free and gluten-free, as well as vegan - see notes below. If using rice malt syrup instead of honey, consider adding a few drops of Stevia drops as the syrup isn't as sweet as honey. Gingerbread may turn hard for a couple of days after baking if you follow the hard cookie method. This is natural as all the moisture has been drawn out of it during baking. It will start softening again by drawing moisture from the environment, so don't be alarmed. Perhaps only bear in mind that you should gift it a few days after it's been made.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 20 cookies


  • 60 g butter or dairy-free butter spread
  • 150 g honey or rice malt syrup
  • 50 g brown sugar or coconut sugar
  • 2 tbsp Gingerbread spice mix get the recipe here
  • 250 g plain flour or gluten-free plain flour
  • 1 tsp cocoa powder


  • Place butter, honey, sugar and spice mix into a small saucepan and heat on low, stirring until the butter melts. Set aside to cool.
  • Sift flour and cocoa into a large bowl. Add the cooled butter, sugar and spice mixture and mix with a wooden spoon until the mixture resembles large breadcrumbs.
  • Start working the dough with your hands until it has come together, take out onto a flat surface and knead until the dough is pliable and uniform in consistency.
  • Roll out in batches in between two sheets of non-stick baking paper to around 4mm for harder cookies or 8mm for softer cookies and cut out shapes as desired. Re-roll scraps and repeat the process
  • Preheat oven to 180C (160C fan forced, 350F, gas mark 4) and bake in batches for around 8 minutes for the thinner / harder cookies and 10 minutes for the thicker / softer cookies.
  • Remove from oven and leave on a wire rack to cool completely. Store in an airtight container for up to 1 week,


You can make these egg-free by using 1/4 cup water instead of the egg.
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