More than any other holiday season, Christmas appears to be the time for biscuits. Gingerbread, Shortbread, Biscotti and well, now these. Home-made gingerbread cottages tend to be our tradition for this time of year, but I decided I couldn’t be bothered with the faff, so instead I searched for a new tradition that was a little less time consuming and one that I could eat in an instant.
Cinnamon, to me, is inherently wintery. Dusted on lattes, inside a cinnamon roll or in the form of these biscuits, you can’t help but feel all kinds of hygge when the smell of cinnamon is wafting out of your oven. I’m not saying gingerbread biscuits have to go anywhere this Christmas, but you’d be missing out this festive season if you didn’t try these. Crisp, crunchy and sweet – these biscuits are the epitome of a lazy Sunday afternoon, baking in your festive pyjamas, dancing along to Michael Buble’s Christmas album.
This recipe has been adapted from my favourite blogger, Like A Strawberry Milk. I replaced the butter with dairy-free butter (stork baking block to be exact) and the egg with 3 tbsp aquafaba (liquid from a can of chickpeas). Like with all of my recipes, adapt to suit your preferences. I tend to cook nearer towards the 18-minute mark than the 14-minute mark, as I like these biscuits crisp, but I’ll leave that choice down to you. I advise you make the dough the night before you want to bake them. The dough is quick to come together and leaving it to chill overnight really does create the best results.
For the dough:
- 190g plain flour
- 65g light soft brown sugar
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 1/2 tsp sea salt
- 125g cold dairy-free butter, cubed (such as Stork Baking Block)
- 3 tbsp aquafaba (in place of 1 egg)
For the sugar topping:
- 2-3 tbsp aquafaba
- 50g demerara sugar
- 2 tsp ground cinnamon
- Combine the flour, sugar, baking powder, cinnamon and salt together in a bowl
- Add the butter, rubbing between your fingers until it resembles oats
- Add the aquafaba and mix the dough together until smooth
- Cut out two large sheets of greaseproof paper and sprinkle one of the sheets lightly with flour. Place the dough in the middle of the bottom sheet, place another sheet on top and roll between the two sheets of baking paper until it’s around 4-5mm thick.
- Place this in the fridge to chill overnight or for at least 6 hours
- Once chilled, preheat the oven to 170oc and line a large tray with greaseproof paper.
- Make the sugar topping by combining the sugar and cinnamon together
- Cut out the biscuits using whichever cutters you like and place on the tray. Brush with aquafaba and sprinkle on the sugar topping, shaking off any excess
- Bake the biscuits for 14-18 minutes, depending on their size. They will be an even golden brown and sound crisp when tapped
- Leave to cool then store in an airtight container.