• 100g gingerbread cookies
  • 1/2 tsp ground cinnamon
  • 1-2 tbsp golden syrup
  • 80-100ml hot water
  • 85g refined coconut oil - in solid form (not melted)


  1. In the bowl of a food processor, combine gingerbread cookies and cinnamon. Blitz to a fine crumb. With the motor running, add ¾ of the water and continue to blitz until smooth and stea, subsides. Add golden syrup to taste and adjust consistency with remaining water if required.
  2. Add coconut oil and blitz again until silky smooth and homogeneous. Place spread in a glass jar and keep in the fridge.