Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Gingerbread Bouquet

Index » Birthdays » Gingerbread Bouquet


  • 1 cup plain flour
  • 1 teaspoon bicarb
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 cup Nuttelex margarine
  • 1/4 cup raw sugar
  • 2 tablespoons golden syrup
  • 1 cup icing sugar
  • 1 teaspoon Nuttelex margarine
  • hot water
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon beetroot juice
  • paddlepop sticks
  • container e.g. coffee cup
  • tissue paper


  1. To make the gingerbread dough, place flour, bicarb and spices in a large bowl.
  2. In a saucepan, warm margarine, sugar and golden syrup until melted and easy to pour.
  3. Take saucepan off heat and pour melted mixture into flour mixture. Using a wooden spoon, mix into a dough. Add a little bit of water if needed to stick dough together.
  4. Roll the dough out on a floured surface until 5mm thick. Cut out shapes (hearts and stars).
  5. Place a paddlepop stick in between two biscuits and press together the edges to stick them together.
  6. Bake in a 180 degree oven for 12 minutes.
  7. When cool, ice biscuits with the icing. To make the icing, place icing sugar in a bowl. Add vanilla and margarine. Pour in 1 tablespoon hot water and mix well. Slowly add hot water until a smooth paste is made. Add beetroot juice to colour (2 teaspoons for dark pink, 1 for light pink, none for white icing).
  8. When set, arrange the biscuits and tissue paper in the container (using foam or similar to secure the sticks.)