serves / makes 24
15 prep time
25 mins cooking time


For the gingerbread cookies:

  • 350g gluten free plain flour
  • 175g light brown sugar
  • 100g dairy free spread
  • 1 egg
  • 4 tablespoons golden syrup
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

For the decoration:

  • 8 tablespoons of fondant icing powder
  • 5 teaspoons water
  • few drops of green food colouring
  • assortment of Christmas decorations


  1. Preheat the oven to 180 oC
  2. Mix together the flour, ginger, cinnamon, baking powder and nutmeg
  3. Rub in the dairy free spread until it resembles crumbs
  4. Add in the sugar, egg and syrup
  5. Mix until it forms a soft ball
  6. Roll out to 5mm thick and cut out with a Christmas tree shaped cutter
  7. Place on a lined baking sheet and bake the biscuits for 25 minutes
  8. Remove from the oven and allow to cool completely before decorating
  9. Mix together the fondant icing powder, green food colouring and water
  10. Dip in the green fondant icing and top with any decorations you like

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