• Charlotte Emily

Christmas Gingerbread Biscuits

Updated: Aug 23, 2021


It’s not Christmas without gingerbread biscuits! To me, they’re like the door to the festive season. Seeing gingerbread men gets me thinking about Christmas and, with snowflake gingerbreads, even more so! These are so much fun to make; I always enjoy the decoration, especially with a Christmas film or music on. It brings back memories from when I was younger – the tradition of decorating biscuits with my family to give out to the neighbours. I just love it! 

The biscuits have a slight crunch to them and are a little softer in the centre. If you prefer a softer biscuit then take them out the oven a few minutes earlier, or later if you prefer a crunchy biscuit. They themselves are not too sweet, but combined with the icing, there’s a lovely sweet taste! The small amount of aquafaba goes a long way with making this icing and you don’t want too much on the biscuits, so if you’d rather less sweetness, make sure to make less icing! 

Preparation : 15 minutes 

Dough Chilling Time : 30 minutes 

Baking Time : 15 – 18 minutes 


– For the Biscuits –

• 230g Dairy-Free Butter

• 100g Caster Sugar 

• 50g Coconut Sugar 

• 3 tbsp Maple Syrup

• 1 tsp Vanilla Extract

• 260g Plain Flour 

• 3 tsp Ground Ginger

• 2 tsp Cinnamon 

– For the Icing –

• 80g Aquafaba 

• 110g Icing Sugar 


– For the Biscuits –

  1. Cream the butter and sugars together, then add the maple syrup and vanilla extract, mixing until it’s all combined.

  2. Add the flour, ginger and cinnamon and continue to mix until a dough forms (don’t worry if it’s sticky).

  3. Roll out the dough either on a floured surface or between two sheets of baking parchment, to between 1/4 – 1/2 cm thick. 

  4. Place the rolled out dough between two sheets of parchment paper and chill it in the fridge for 30 mins. 

  5. Whilst the dough is chilling, preheat the oven to 170C fan and line a baking tray with parchment paper. 

  6. Once chilled, cut shapes into the dough and place them on the baking tray. 

  7. Bake for 15 – 18 mins, then allow them to cool completely on a rack before decorating.

– For the Icing –

  1. Drain 80g of the aquafaba from the can of chickpeas (the liquid in the can). 

  2. Either in a standing mixer or with a handheld mixer, whisk on a high speed until it becomes frothy. 

  3. Once frothy, add the icing sugar and continue to whisk until the mixture can hold a stiff peak. 

  4. Gently spoon the mixture into a piping bag and decorate the biscuits! Allow the icing to set once the decoration is done. 


• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes


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