Egg Free Gingerbread Recipe

Egg Free Gingerbread Recipe

Thanks to Arjun’s nursery, we ended up baking yesterday! As part of his observations we were asked to bake together to encourage his fine motor skills. I must admit, if it wasn’t for his home obs task, this isn’t something I would’ve done anytime soon. It all seems lovely and fuzzy in theory but the thought of the mess always put me off!

I was quite excited to bake with Arjun – I’m not really a natural baker and I couldn’t find an eggless gingerbread recipe that was rated well so I decided to totally wing it. My objective wasn’t to create amazing tasting biscuits, more to have as much fun as I could with Arjun. And that we definitely did! It was a bonus that they tasted bloody amazing (if I do say so myself!) and they’re eggless! They’re chewy and soft on the inside and crunchier on the outside.

Arjun had so much fun, he loved eating the dough and mark making with the icing … Most of all he enjoyed eating his creations!  He helped me tidy up afterwards (the table was sparkly!) and he refused to part with one of his biscuits and decided it had to go to bed with him!


Enjoy x

Makes: 20 large or 35 mini

Time taken: 45 minutes 


  • 350g plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon bicarbonate of soda
  • 110g softened butter
  • 150g soft light brown sugar
  • 40 ml full fat milk
  • 0.5 teaspoon ground cinnamon
  • 4 tablespoons golden syrup



1. Preheat the to oven 190 c and line a baking tray with baking paper. 

2. Mix the flour, ginger and bicarbonate of soda in a bowl and rub in the butter using your hands. The heat from your hands helps to soften the butter. 


3. Add in the sugar and stir in the syrup and mix with your hands. Slowly mix in the milk to form a thick firm dough. Work in the milk slowly as you may not need all of it depending on the consistency of your dough. It shouldn’t be too sticky but shouldn’t crumble either. 

4. Roll out the dough about 5mm thick and cut out your shapes using cookie cutters. 


5. Space out the biscuits on the lined baking tray. Refigerate the uncooked, cut biscuit shapes on a baking tray prior to cooking for approx 15 minutes to help retain their shape.

6.  Bake for 10-12 minutes or until golden brown. 

7. Leave to cool for a few minutes before transferring on a cooling rack. 


8. Once cooled, decorate with icing.  




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