Christmas Vegan Gingerbread Biscuit Recipe

What better way to spend your lockdown than preparing for Christmas early with some home baking? This simple yet delicious vegan recipe is a great way to get into the festive spirit and is guaranteed to be a crowd pleaser! You might even want to make little holes in your gingerbread biscuits to create edible tree decorations.
1tbsp chia seeds
400g plain flour
200g coconut oil
2 tbsp ground ginger
1 tsp ground cinnamon
200g dark muscovado sugar
50g maple syrup
For the icing:
100ml aquafaba (water from a can of chickpeas)
500g icing sugar
½ tsp lemon juice
  1. Heat oven to 180°C/160°C fan/gas 6
  2. Put the chia seeds in a small bowl and stir in 2tbsp water. Leave them to soak for 10 minutes until gloopy.
  3. Put the flour in a large mixing bowl and rub in the coconut oil until its almost disappeared into the flour. Stir in the spices.
  4. In another mixing bowl add the sugar, maple syrup, chia mixture and 2tbsp water, stir until smooth and pour over the flour.
  5. Stir until everything is combined then knead together to make a soft dough.
  6. Roll out the dough on a lightly floured surface and cut into your desired shapes.
  7. Bake for 10-12 minutes on baking trays lined with baking parchment until they just begin to darken at the edges.
  8. Let them cool for a couple of minutes on a tray, then transfer them to a wire rack to cool.
  9. While the gingerbread cools, whip the aquafaba in a bowl using electric beaters until really foamy. Add ¾ of the icing sugar and whisk until smooth and thick, then whisk in the rest of the icing sugar and the lemon juice until the mixture forms stiff peaks.
  10. Transfer into a piping bag ready to use to create beautiful designs on your gingerbread!