Ginger passion star biscuits - refined sugar free, vegan and naturally flavoured


At this time of year I find myself making batch after batch of biscuits. The kids love to help make them, especially when it comes to decorating them. But most biscuit recipes contain a fair amount of refined sugar and as ever I'm trying to reduce the amount of sugar we eat as a family.

When un-iced this recipe is not only free from refined sugar, it's also great for allergies as it's dairy and egg free too - and therefore vegan. The quantities below make quite a big batch but it freezes beautifully, so if it's too much for you then simply freeze half of it for a later date.

I've decorated these biscuits with a passionfruit icing and a tiny bit of edible glitter spray. The passionfruit gives the icing a delicious flavour and the glitter spray makes them really sparkly and festive. If you're avoiding all sugar and food colouring then the biscuits are still perfectly delicious un-iced.


Ingredients (makes around 30 biscuits, depending on size)
225g plain flour
75g ground almonds
100g coconut oil, melted
75g maple syrup
1 tsp ground ginger (increase this amount for more of a fiery flavour)
1 tbsp aquafaba (the juice from a tin of chickpeas)

For the icing (optional)
100g icing sugar, sifted
2 passion fruits
1 tbsp water, optional

If you're new to aquafaba find out more about this wonderful ingredient and other vegan food hacks in my article for

1. Mix all the ingredients together until you have a soft dough. Knead lightly then wrap in cling film and chill for 30 minutes to make it easier to work with.
2. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line two baking trays with greaseproof paper.
3. Lightly flour a work surface, roll out the dough to a thickness of around 5mm and cut into star shapes. 
4. Place on the baking tray and bake for 8-10 minutes until golden brown. 
5. Cool completely on a wire rack.
6. To make the icing sift the icing sugar into a mixing bowl. Cut the passion fruits in half and scoop out the flesh and seeds. Place in a small sieve or tea strainer over a bowl and using the back of a tea spoon press the juice out. Add the juice to the icing and mix well. If it is too thick add a tiny bit of water.
7. Spoon onto the cooled biscuits, or use a piping bag to decorate, then add edible glitter or sprinkles if desired.