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Gingerbread Cookies

by Jenna Boyson

Gingerbread is a classic so it was a tricky one to adapt to maintain the flavour and texture while still being free from wheat, gluten, dairy and eggs! I decided to base it upon a recipe I found of Delia Smith.

This recipe along with my Chocolate and Walnut Brownie has become very popular over Christmas with it selling out any many markets over the festive period. I sell this as part of my new range that are selling at various markets. Look out for the 'How To...' videos that show you exactly what you need to do with your jar.


Soft Brown Sugar
Golden Syrup
Black Treacle
Koko Dairy Free Spread
Doves Farm Free From Self-Raising Flour
Ground Cinnamon
Ground Ginger
Ground Cloves
Sea salt
Bicarbonate of Soda
Xanthan Gum
Optional Orange or Lime Zest


  1. Pre heat oven to 180c
  2. In a pan add sugar, Golden Syrup, Black Treacle, orange/lime zest (optional) and water to a pan and bring to the boil stirring at all times. Once reached boiling point, remove from heat and stir in the spread – you may want to add it in smaller lumps. Add all other ingredients to another bowl and mix well. (If you have the pre made jar it's all mixed for you!).
  3. Once Koko spread has melted spoon in the dry mix a little at a time. Once all mixed set to the side to cool for about 30 mins. If too wet add a little more flour.
  4. Once cool, roll out mixture to approx. 3mm deep and cut out cookies. Place on lined baking sheet and bake for 10-12 mins. Let cool and enjoy. You may want to ice them for an added extra!