These Vegan Gingerbread and Biscoff Sandwich Cookies are full of the spices of Christmas! They are a fun bake that all the family will love. Get the recipe below.
Gingerbread and Biscoff, what a combination!
If you're not familiar with Biscoff is a spread made from caramelised biscuits and cinnamon (amongst other ingredients). This sweet flavour works well with the dark sugar and spice flavour of gingerbread which is why I used it to make these festive sandwich cookies!
It's made by a company called Lotus who also make the famous Biscoff cookies. Their caramel flavour is what makes them unique!
How to make gingerbread
Seeing as the filling for this cookie recipe is made for us, all we really need to focus on is baking the vegan gingerbread and then carefully assembling the cookie.
Making vegan gingerbread isn't a difficult process but it is quite slow, but there's good reason for that.
Step by step
The first step in making gingerbread is to melt the vegan butter and sugar together. In other recipes you might see the fat and sugar being creamed together. Due to the types of sugars here we want to melt them together instead.
We then leave the vegan butter and sugar mix to cool. It will thicken in this time which is what will make the dough for the gingerbread still.
Once the vegan butter and sugar mix has been added to the flour and spices it's time to bring it together into a dough. It may feel like there's too much flour. If you're struggling to bring it together, tip it out on to a cool work surface and knead for a while.
When you've got your ball of dough, wrap it up and place it in the fridge to firm up. I recommend at least 2 hours for this!
After the dough has chilled and is feeling much more firm it's time to roll it out using your cookie cutters (more on them below).
Vegan gingerbread only takes a short time to bake and you have to trust the process. They may come out feeling a bit soft but they will get harder as they cool.
Now all that's left to do is assemble.
How to make sandwich cookies
To make these cookies you will need two cookie cutters, one round scallop edged cookie cutter, and another round scallop edge cookie cutter that has the shape of a gingerbread man cut out of the edges. You can find a set of cookie cutters that includes this one on Amazon.
Together the two cutters will make the bottom and top of your sandwich cookie. The top one with the gingerbread man cut out allows you to see these delicious Biscoff centre.
To make sure the Biscoff doesn't spill out of the sides of the cookie, I recommend piping a small circle of the Biscoff on to the centre of the bottom cookie, leaving a gap around the edges then gently pushing down the top biscuit. Be super gentle as you don't want the top cookie to crack or break!
And there you have it, the perfect Vegan Gingerbread and Biscoff Sandwich Cookie!
The recipe
Vegan Gingerbread and Biscoff Sandwich Cookies
Equipment
- sandwich cookie cutters
Ingredients
- 150 g vegan butter
- 125 g dark muscavado sugar
- 100 g golden syrup
- 50 g treacle
- 375 g self raising flour
- 3 teaspoon ground ginger
- 2 teaspoon cinnamon
- 1 pinch salt
- 1 tablespoon icing sugar
- 4 tablespoon Biscoff spread
Instructions
- Add the butter, sugar, golden syrup and treacle to a heavy bottomed pan and melt over a low heat.
- Once melted, leave to cool for 5 minutes.
- Add the flour and spices to a large mixing bowl then pour in the butter and sugar mix, stirring until it comes together in a ball of dough.
- Wrap the dough in clingfilm then chill in the fridge for 2 hours or ideally overnight.
- Pre-heat your oven to 180 C / 350 F / gas mark 4.
- Line baking trays with baking paper.
- Once the dough has chilled and become firm, lightly dust a work surface and roll out the dough until roughly 5mm thick.
- Using the two cookie cutters to cut out 12 bases and 12 tops.
- Transfer the gingerbread to your baking trays then place into the centre of your oven for 10 minutes.
- Take the gingerbread out of the oven and leave to cool on the baking trays until they have cooled slightly and firmed up.
- Transfer to a wire rack to cool completely.
- Once the cookies have cooled, transfer the Biscoff spread to a piping bag.
- Dust just the top cookies with icing sugar then, pipe a small amount of Biscoff onto the centre of each base cookie.
- Carefully place the top cookie onto the Biscoff and press down gently.
- Repeat with the remaining cookies.
Nutrition
More Christmas Cookies
There are a whole range of different biscuit and cookie recipes on the blog. Check out the recipe collection here.
More Christmas recipes
For the full range of Christmas recipes (from your Christmas roast to festive tipples) check out the Christmas recipe collection.
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