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Close up of Citrus Gingerbread Cookies on a cooling rack, next to a sticks of cinnamon
115Total Time
35Prep Time
40Bake Time
15Cookies
A challenge

Citrus Gingerbread Cookies by Benjamina Ebuehi

Celebrity recipe

0 Reviews

  • Vegan
  • Vegetarian
  • Dairy Free
  • Egg Free

About the Citrus Gingerbread Cookies

Baking at Christmas means one thing, lots of ground ginger! This recipe created by Benjamina, combines the classic taste of Gingerbread cookies with a fresh twist. Sandwiched together with a dollop of dairy-free lime buttercream, hand dipped in dairy-free white chocolate and sprinkled with lime zest, these cookies cut no corners. Leaving you with pretty perfect plant-based cookies to share with loved ones this Christmas.

Enjoy more of what you love this Christmas and try out our other plant-based recipes using Billington's sugar for rich taste. Our vegan mince pie recipe is a must bake this season, or if you're looking for the freedom to bake your own creations, our basic plant based doughs are a good place to start, especially our festive gingerbread vegan dough.

115Total Time
35Prep Time
40Bake Time
15Cookies
A challenge

Method

  1. Step 1:

    Put the dairy-free butter and muscovado sugar in a medium saucepan, and heat gently until the butter has melted and the sugar has dissolved. Stir until the mixture blends together, but do not boil.

  2. Step 2:

    Remove from the heat and sieve in the flour, bicarbonate of soda and ginger, then pour inthe golden syrup and beat until smooth.

  3. Step 3:

    Turn out the mixture onto some clingfilm and pat into a flat disc, then wrap tightlyand chill for 30 minutes.

  4. Step 4:

    Preheat the oven to 170°C, 150°C fan,

    gas 3½. Line 2 baking trays with baking paper.

  5. Step 5:

    When ready to bake, roll out the dough on a surface lightly dusted with flour until4mm thick, then stamp out 30 rounds, using a 6cm plain round cutter (and re-rolling the dough as necessary). Transfer the cookie onto the prepared baking trays, spacing them slightly apart, and bake for 12-15 minutes until they are golden. Leave to cool slightly on the trays then transfer to a cooling rack.

  6. Step 6:

    When ready to decorate, using 15 cookies, dip half of each cookie into the melted white chocolate and arrange them on a tray lined with baking paper until the white chocolate has set.

  7. Step 7:

    For the buttercream, beat together the dairy-free butter, icing sugar, half of the lime zest and 1 tsp lime juice in a bowl until smooth. Put the buttercream into a piping bag fitted with a medium-sized star nozzle.

  8. Step 8:

    To assemble the cookies, pipe swirls of buttercream evenly over 15 cookies, then top with the chocolate-dipped cookies. Spraylightly with the edible gold glitter and sprinkleover the remaining lime zest.

Ingredients

  • For the gingerbread

    • 100g Dairy free butter
    • 50g Billington's dark muscovado sugar
    • 225g Allinson's plain flour
    • 1/2 tsp Bicarbonate of soda
    • 2 tsp Ground ginger
    • 5 tbsp Golden syrup
  • For the decoration

    • 100g Dairy-free white chocolate
  • For the buttercream

    • 140g Dairy free butter
    • 290g Billington's Unrefined Golden Icing Sugar (sifted)
    • 1 large Lime (zest & juice)
    •  Edible gold spray

Utensils

  • Saucepan
  • Sieve
  • Clingfilm
  • 2x Baking trays
  • Cooling rack
  • Piping bag
  • Star piping nozzle

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