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Citrus gingerbread cookies from Billington's

Makes: 15
timePrep time: 35 mins
timeTotal time:
Citrus gingerbread cookies from Billington's

Citrus gingerbread cookies from Billington's

These vegan biscuits are filled with buttercream and lightly sprayed with edible gold glitter

Makes: 15
timePrep time: 35 mins
timeTotal time:

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Benjamina Ebuehi

Benjamina Ebuehi

Benjamina is a baker, food stylist and recipe writer who is known for appearing on The Great British Bake Off in 2016. In 2019, she released a cookbook called ‘The New Way to Cake’ 
See more of Benjamina Ebuehi’s recipes


For the gingerbread
  • 100g soft dairy-free butter
  • 50g Billington’s dark muscovado sugar
  • 225g plain flour, plus extra for dusting
  • ½ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 5 tbsp golden syrup
For the decoration
  • 100g dairy-free white chocolate, melted
For the buttercream
  • 140g dairy-free butter
  • 290g Billington’s golden icing sugar, sieved
  • zest and juice of 1 large lime
  • gold edible glitter spray

Step by step

  1. Put the dairy-free butter and muscovado sugar in a medium saucepan, and heat gently until the butter has melted and the sugar has dissolved. Stir until the mixture blends together, but do not boil.
  2. Remove from the heat and sieve in the flour, bicarbonate of soda and ginger, then pour in the golden syrup and beat until smooth.
  3. Turn out the mixture onto some cling film and pat into a flat disc, then wrap tightly and chill for 30 minutes.
  4. Preheat the oven to 170°C, 150°C fan, gas 3½. Line 2 baking trays with baking paper.
  5. When ready to bake, roll out the dough on a surface lightly dusted with flour until 4mm thick, then stamp out 30 rounds, using a 6cm plain round cutter (and re-rolling the dough as necessary). Transfer the cookies onto the prepared baking trays, spacing them slightly apart, and bake for 12-15 minutes until they are golden. Leave to cool slightly on the trays then transfer to a cooling rack.
  6. When ready to decorate, using 15 cookies, dip half of each cookie into the melted white chocolate and arrange them on a tray lined with baking paper until the white chocolate has set.
  7. For the buttercream, beat together the dairy-free butter, icing sugar, half of the lime zest and 1 tsp lime juice in a bowl until smooth. Put the buttercream into a piping bag fitted with a medium-sized star nozzle.
  8. To assemble the cookies, pipe swirls of buttercream evenly over 15 cookies, then top with the chocolate-dipped cookies. Spray lightly with the edible gold glitter and sprinkle over the remaining lime zest.

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