Gingerbread with Aluna Coconut Rum Hot Chocolate

Whether your spending Christmas in the sunshine, jet setting in the new year or just fancy pretending your in warmer climes with the log fire blazing! I thought I’d add a tropical twist to the usual gingerbread men for a grown up alternative for the big kids who still love a biscuit- especially when dunked into my boozey coconut rum hot chocolate!


350g gf plain flour

1 tsp bicarbonate of soda

Pinch sea salt

3 tsp ground ginger

1 tsp ground mixed spice

150g cold butter 

175g dark soft brown sugar

1 free-range egg beaten

3 tbsp honey

(Icing pens & glitter optional)

Begin by chopping the butter into small cubes and add to them to a large mixing bowl with you flour. Rub the butter into the flour like your making pastry until the mixture resembles fine breadcrumbs. Then add the spices, baking powder and salt and stir to mix evenly.

Finally add the beaten egg and honey and mix with a wooden spoon then get stuck in and use your hands to bring the mix together into a dough and kneed roughly once or twice to smooth it out. Now cover and place on the fridge for at least 30mins to firm up.

Once the dough is cooled, roll out using extra flour on the surface and your rolling pin until it’s around 1/2cm thick. Cut into your desired shape using cutters or a paper template and a small pairing knife. When using cookie cutters I find dipping them in flour first helps to release them out- especially with fiddly bits like the leaves on the palm tree!

Place on a tray lined with baking paper and bake at 170 for around 13-15minutes, depending on how you like your cookies. For a slighter softer biscuit 13 should be enough but for a cookie with crunch I’d say 15 and if you want to use them for tree decorations you could even bake for up to 20mins just keep an eye that they don’t burn!

Last But not  least, if you’d like, once the gingerbread are cooled you can ice them however you like and even add a touch of gold sparkle for a more festive feel.

The perfect evening accompaniment to these are one of my boozey coconut rum hot chocolates! Here’s the simple recipe...


2 tblsp raw cacao

1 teaspoon organic coconut sugar 

25ml Aluna coconut rum

100ml rude health coconut milk

Squirty cream (optional!)

Dust with more caco, glitter and cacao nibs for crunch

Simply make a paste in the bottom of your chosen mug from the cacao, sugar and a little boiling water. Then in a saucepan or with a steamer warm your coconut milk until hot and frothy. Pour over the steaming milk whilst stirring to combine. Add a generous glug of delicious coconut rum and top with cream and cacao nibs then sit back, relax and imagine the warmth of your fire is the Caribbean sun!