These gingerbread cookies bring together warm spices, a hint of citrus and a delicate, lightly crisp texture in a gluten-free form.
The dough is made using Doves Farm Freee White Bread Flour, complemented with ground almonds or tigernut flour to create a balanced structure with a slightly tender bite. Plant-based butter adds richness, while honey brings a gentle sweetness and helps create a smooth, workable dough.
A blend of traditional gingerbread spices, enhanced with a touch of orange flavour or zest, creates a warm and inviting aroma. Once baked, the cookies develop lightly crisp edges with a softer centre.
They can be enjoyed as they are, or finished with either dark or white chocolate for a more indulgent variation.
• 200 g Doves Farm Freee White Bread Flour
• 50 g ground almonds or tigernut flour
• 50 g butter or plant-based butter
• 50 g honey
• 1 egg
• 1 tbsp cold plant milk
• Eiravee Sweet Blend (to taste)
• 2–3 drops orange oil or orange flavouring
• Optional: finely grated orange zest
• 1 tsp mixed spice (gingerbread spice)
• 1 tsp baking powder
• A pinch of salt
Prepare the dough
In a bowl, combine the flour, ground almonds (or tigernut flour), baking powder, mixed spice and salt.
Rub in the cold butter (or plant-based butter) until the mixture resembles fine crumbs.
Add the honey, egg, plant milk, sweetener and orange flavouring (and zest, if using), then knead until a smooth dough forms.
Cover and refrigerate for 30–40 minutes to allow the dough to firm up.
Shape and bake
Roll out the chilled dough on a lightly rice-floured surface to your desired thickness.
Cut out shapes and place onto a baking tray lined with baking paper.
Bake in a preheated oven at 180°C (conventional, top and bottom heat) for 12–15 minutes, until lightly golden.
Allow to cool completely.
Optional chocolate finish
For a chocolate-coated version, dip or spread one side of the cooled biscuits with melted chocolate.
For white chocolate, use the homemade white chocolate recipe available on the website.
For dark chocolate, use a good-quality chocolate with at least 85% cocoa content.
Allow the chocolate to set before serving.
For best results, chill the dough before rolling, as this makes it easier to handle and prevents sticking.
If the dough softens too quickly while working, return it briefly to the refrigerator.
The cookies will firm up as they cool, developing a lightly crisp texture.
The chocolate coating is optional and can be varied depending on preference.
Store in an airtight container.
Nutritional values per piece
Energy (Kcal): 64.5
Fat: 3.3 g
Protein: 1.3 g
Carbohydrates: 7.5 g
of which sugars: 0.1 g
Fibre: 0.4 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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