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Gingerbread Gems (Egg Free)

The perfect treat when you need a small dose of rainbow-coloured happiness.
Course: Snack
Servings: 24 biscuits


For the biscuits:

  • 75 g butter can be substituted with vegan butter
  • 3 tbsp golden syrup
  • 60 g light brown sugar
  • 175 g plain flour
  • ¼ tsp bicarbonate of soda
  • 2 tsp ground ginger

For the topping:

  • 150 g royal icing
  • 25 ml cool water
  • Gel food colouring pink, blue, green and yellow


For the biscuits

  • Preheat the oven to 180ºC/gas mark 5.
  • Place the butter, golden syrup and light brown sugar into a pan and stir on a low heat until the sugar has dissolved. Remove from the heat and leave to cool for 10 minutes.
  • Sift together the flour, bicarbonate of soda and ginger in a mixing bowl, make a well in the centre, and pour in the sugar and butter mixture.
  • Mix together to form a dough and create a ball shape using your hands. Wrap the dough in cling film and place in the fridge to firm for 30 minutes.
  • Lay the chilled dough between two sheets of floured baking paper and use a rolling pin to roll out to a thickness of approximately 5mm.
  • Remove the top layer of baking paper then cut out shapes using the flower-shaped cutter. Remove the scraps and re-roll if required then transfer the flower biscuits to the lined baking tray. Bake for 10–12 minutes until golden.
  • Remove from the oven and transfer to a wire rack to cool completely.

For the icing

  • While they’re cooling whisk together the royal icing and water until the mixture holds stiff peaks and is firm enough to pipe.
  • Split the mixture between four bowls and add a different coloured drop of gel food colouring to each, stirring it in.
  • Fit a closed star nozzle to four small piping bags and fill each bag with a different coloured icing mixture. Pipe a little icing onto each biscuit, lifting the piping bag up sharply to create the peak effect.
  • Leave the royal icing to set hard for an hour then serve. 


These will keep in an airtight container for 2 -3 days.
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