Gluten And Dairy Free Gingerbread Advent Calendar

serves / makes 24
25 prep time
25 mins cooking time


I miss my chocolate advent calendar so I thought I would have a go at making a special gluten and dairy free advent calendar that anyone can enjoy. The idea is each day you get a gingerbread cookie on a stick. The gingerbread can be wrapped in cling film on the sticks to keep it fresh or use cake pop covers.

The advent calendar can be presented in a variety of ways. You could place all the sticks in a small vase or in an oasis, I chose to tie them into 3 bouquets with a piece of christmas ribbon.




Equipment needed:

  • selection of christmas cookie cutters
  • 24 oven proof cake pop or lolly sticks
  • rolling pin
  • a piece of christmas ribbon

For the gingerbread cookies:

  • 350g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 175g light brown sugar
  • 100g dairy free spread
  • 1 egg
  • 4 tablespoons golden syrup
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

For the decoration:

  • a small block of red ready to roll fondant icing
  • a small block of red ready to roll fondant icing
  • royal icing or edible glue


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  1. Preheat the oven to 180 oC
  2. Mix together the flour, xanthan gum, ginger, cinnamon, baking powder and nutmeg
  3. Rub in the dairy free spread until it resembles crumbs
  4. Add in the sugar, egg and syrup
  5. Mix until it forms a soft ball
  6. Roll out to 5mm thick and cut out 24 christmas shaped biscuits
  7. Gently push a stick into the bottom of each gingerbread biscuit so you have a gingerbread lolly
  8. Place on a lined baking sheet and bake the biscuits for 25 minutes
  9. Remove from the oven and allow to cool completely before decorating
  10. Roll out the red and green icing and cut out the numbers 1 to 24
  11. Glue these onto the cookies with either edible glue or some royal icing
  12. Allow the cookies to dry
  13. Tie up in 3 bouquets and enjoy a cookie each day of advent

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