A great dairy-free variation of the classic gingerbread, perfect for Christmas. Once made the dough can be frozen for cooking at a later date.


  • 450g plain flour (sifted)
  • 2 tsp Ground ginger
  • 2 tsp Cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp bicarbonate of soda
  • 115g Dairy-free spread
  • 100g Caster sugar
  • 160g Black treacle
  • 3 Tablespoons of aqua-faba



In a bowl mix together the spread and sugar. Add the treacle and aqua-faba and mix well.

Sift in the flour, spices and bicarb and mix to a stiff dough. Wrap in cling film and refrigerate for 1/2 an hour.

Flour your work surface and roll out the dough to around 5mm. Cut to shape with a cookie cutter and place onto a lined baking tray, leaving a couple of cm between each one.

Cook in the centre of a pre-heated oven at 180 degrees for around 5-10 minutes, until just starting to brown. Leave to cool before eating.


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