Vegan Gingerbread Biscuits

Festive spiced gingerbread cookies are perfect for both big and small holiday celebrations!

Serves: 50 small biscuits | Prep Time: 10 mins + 3 hours freeze time | Cook Time: 10 mins


  • 4 Weet-Bix™, very finely crushed
  • 1 1/4 cups wholemeal flour, plus extra for rolling
  • 1 1/2 tsp baking powder
  • 2 1/2 tsp mixed spice
  • 1/4 tsp salt
  • 125g margarine or dairy-free butter (or butter) 
  • 1⁄3 cup caster sugar (70 g)
  • 1⁄3 cup molasses (120 g)
  • 1 tsp vanilla essence

To decorate (optional):

  • Thick icing, for piping
  • Dried fruit, chopped unsalted nuts, seeds, 100s & 1000s or silver balls


  1. Combine dry ingredients in a bowl and whisk well.
  2. In a separate large bowl, cream margarine and sugar with a sturdy spoon until smooth. Add molasses and vanilla, and stir well.
  3. Add dry ingredients to margarine mixture, and stir until all flour is incorporated. Form dough into a disk and wrap well. Refrigerate at least 3 hours, or overnight.
  4. To bake, preheat oven to 180°C (355°F). Line an oven tray with baking paper.
  5. Lightly dust another piece of baking paper with extra flour and use to roll out half the dough, to 1/2 cm thick. Cut out shapes and transfer to prepared baking sheet.
  6. Bake 8 – 10 min. Cool on tray for 2 mins, then transfer to a rack to cool completely before decorating.
  7. Repeat rolling and cutting with remaining dough. Gently press scraps into a disk, refrigerate until cool, and re-roll as required. Makes approximately 50 small biscuits.

Tip: for a smoother dough, pulse Weet-Bix in a processor before adding to flour.

Recipe and image kindly provided by Weet-Bix.

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