Recipe created by Almond Breeze Australia

Serves: 20
Prep Time: 2 hours



• 25g dairy-free spread
• 1/4 cup brown sugar
• 1/4 cup golden syrup
• 1 egg, lightly beaten
• 1 1/4 cups self-raising flour
• 1tbsp Almond Breeze Unsweetened
• 1/4 tsp bicarbonate of soda
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• Gingerbread cutter
• White writing icing



1. Pre heat oven to 180 degrees and line a baking tray with non-stick baking paper
2. In a small saucepan over low heat add dairy-free spread, sugar and golden syrup. Stir continuously until sugar dissolves
3. Once dissolved, remove from heat and leave to cool
4. Add the mixture to a large mixing bowl. Add in egg, flour, Almond Breeze, bicarbonate of soda, ginger and cinnamon and stir until combined
6. Lightly flour a flat surface and gently knead mixture until dough loses its stickiness
7. Cover with cling wrap and place in the fridge for an hour to rest
8. Remove from fridge and roll out dough to 0.5cm thick
9. Using the gingerbread cutter, cut out 20 shapes and place each on the baking tray
10. Cook for 10 – 12 minutes, allow to cool and then decorate with writing icing