Hey baking friends! its been an AGE since I posted a recipe here, but this one is special, so here goes…

It has just been my businesses 7th birthday, and one of my biggest orders of all time, was for almost a thousand of these little gingerbread cottages…and each one has 6 pieces, so this means I have such strong muscle memory when make the cottages now, that it feels almost comforting to make them.

I promise you this is an achievable recipe. The dough will not spread, it doesn’t need chilling before you bake it, and its totally plant based, so there is no danger of sick tummies if little people get involved and start eating straight from the bowl.

The cookie dough is totally versatile too – it can be used for gingerbread shapes, baubles, other types of construction

For the biscuits: (makes enough for at least 2 gingerbread cottages)


  • 280 g plain flour (for GF use 2/3 pre-mixed blend, 1/3 ground almonds)
  • 140 g solid vegan “butter” e.g. Naturli / Stork block, at room temp
  • 140 g muscovado sugar
  • 1 flax egg (1 tbsp ground flax seeds, mixed with 4 tbsp hot water)
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • ½ tsp allspice / nutmeg


Mix everything together in a large bowl, or a stand mixer until you have a smooth, brown dough. If making ahead of time, allow to chill wrapped / in Tupperware in the fridge. Keeps for one week in the fridge and one month in the freezer.

To make the template:

On an A4 piece of card, draw out the following:

2 x roof panels measuring 7.5 X 5.5cm (see below, middle)

2 x side panels measuring 6.5 X 3.25 cm (see below, right)

2 x front / back panels measuring 7.5 X 7cm, with slanted points for the roof cut at 3.5cm. Add a front door by cutting freestyle keeping it little to ensure the house doesn’t crack / break.

To cut / make the gingerbread cottage

Preheat your oven to 175C and line a tray or two with parchment. On a lightly floured surface, roll the dough out evenly to around 0.5cm thick.

Carefully cut around the outline of the cottage pieces using a sharp knife carefully then transfer to a baking tray lined with parchment. Bake for around 10-15 minutes, depending on thickness, until they are a little more brown at the edges.

Allow to cool and then decorate the house pieces using the thinner icing consistency below, in any design you like best. Allow to set overnight (or at least an hour) before assembling the house.

To assemble the cottages:

To assemble, use the thicker icing consistency. Cut a sharp, 3-4mm hole in the end of your piping bag / parchment bag. Using a wiggling motion, pipe a wiggly line along the inside edges and bottom of each gingerbread piece in this order: front, side, and side, back. If your line doesn’t look pretty enough when you stick them together, just scrape off and try again. Gently place and press the pieces into place on your base. Allow to set for a few minutes, then gently wiggle another thick line of icing all around the edge of the cottage foundation, and on the inside edge of one of the roof panels. Gently put the roof in place and allow to rest for at least an hour, ideally overnight before moving / packaging up.

For the royal icing:

Makes enough to ice two houses and at least 5 cookies, depending on the design. Keeps for one week in the fridge.

  • 500 – 520 g icing sugar
  • 1 tbsp. cornflour
  • 1 tsp. xanthan gum
  • 100 ml cup aquafaba (drained water from about a tin of chickpeas)
  • 1 tbsp. piping gel (optional)
  • 1 tsp. glycerine (optional)
  • food colours as required, gel or paste ones give an intense colour, but natural fruit powders e.g. spirulina work too.


Combine everything in a large bowl or a stand mixer and mix for around 3-5 minutes, until you have a thick, glossy icing. If needed, spoon in a little more aquafaba or icing sugar to get the right consistency. Store in an airtight container.


Add a little more aquafaba / icing sugar as needed:

  • to stick gingerbread house pieces together, aim for a very stiff peak, hard-to-mix consistency
  • to pipe clear and sharp lines, aim for a softer icing, that still holds its shape

When I’m baking without animal products, i’m motivated by two things – knowing that I’m not harming animals, and knowing that I’m making something really delicious that I can eat without guilt.

These brownies tick both these boxes, and I really hope you like them!

I’ve used cups in this recipe, as I’m too pressed for time to re-test and weigh today, so if you don’t have a “baking cup” just use a small teacup, I promise it works well.


Note: I’m not 100% vegan yet, about 70% of the way there…and learning all the time.

Bee’s Vegan Aquafaba chocolate brownies

  • 1 cup Aquafaba (the liquid from around two tins of black beans, which can be saved to make some great spicy refried black beans for supper)
  • ½ cup groundnut OR coconut oil, plus some more to grease the baking tin
  • 1 cup unrefined molasses sugar
  • 1/2 cup maple / brown rice / molasses syrup
  • 1 cup dairy free dark chocolate – chopped roughly
  • 1, ½ cups of plain flour (wholemeal if you fancy)
  • ½ cup chopped pecans or other nuts of your choice (optional)
  • a generous pinch of flaky salt
  • 2 tsp vanilla bean extract
  • 2 teaspoon instant espresso coffee / ground coffee (optional, adds depth of flavour)
  • 1/2 cup dairy free dark chocolate chips



Preheat your oven to 175 degrees and line, or oil an 8 inch square baking tin / brownie pan. If you don’t have one, then a lasagne dish or a pie tin work well too.

In a small saucepan over a gentle heat, warm the aquafaba, coconut oil, molasses sugar and maple (or rice / molasses) syrup and chopped dark chocolate for a few minutes until you have a lovely thick, gooey mess. Don’t let it simmer or boil.

Take off the heat and add in the plain flour, chopped nuts if you’re using them, vanilla, coffee, and pinch of flaky salt. Mix thoroughly then throw in your chocolate chips and pour into your baking tin.

Bake for around 40 minutes at 175 degrees celsius and allow to cool completely before serving. This is the tricky bit – so remember, a teaspoon of hot brownie from the edge is fine – its just “quality control”!





This recipe is one that i always teach when doing vegan baking lessons…it tastes delicious, and it is easy peasy…and that’s a promise.

Yes, it sounds like a lot of bananas, but I PROMISE it works beautifully…go for the grossest ones you can get.

Banana cake with pecans and chocolate chips

This is both vegan and gluten free

Makes two x 8-inch round cake layers

  • 8 overripe, medium-sized bananas (the more bashed, blackened and squishy the better)
  • 350g soft brown sugar
  • 2 tsp good-quality vanilla bean extract
  • 120ml groundnut or vegetable oil
  • 375g self-raising gluten-free flour (my favourite is Doves Farm)
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 100g pecans, toasted if you like
  • 100g dairy-free chocolate chips


Peel the bananas and beat the flesh in a food mixer on a medium speed, until it appears paler in colour and turns light and fluffy. This usually takes around 10 minutes.

In the meantime, preheat the oven to 195C/175C fan/gas mark 6 and line two round, 8-inch springform baking tins with parchment paper.

Add the sugar, oil and vanilla to the fluffy banana mixture and mix gently until combined.

Add the flour, xanthan gum, baking powder (if using), nuts and chocolate chips, with a pinch of salt, and mix just until combined – avoid knocking too much air out of the mixture.

Divide the mixture equally between the two prepared tins, smoothing the surface. Bake for 25-35 minutes until well risen and golden on top and a cocktail stick when inserted, comes out clean.

Leave to cool in the tin for ten minutes then turn out on wire racks to cool completely.

I love a good Christmas fruitcake, which makes me deeply uncool, right? Wrong, stooges! Let me be clear though, I’m talking about my Christmas cake – a lighter, tastier, more-sponge-less-fruit Christmas cake.

I’m not going to be shy about this one – the recipe is utter genius, and every fruitcake-hater I’ve ever tried it out on concedes that it’s good. It has beautiful plump pieces of easily identifiable delicious dried fruits, not miscellaneous clumps of bitter, black-coloured maybe-raisins and something-like-sultanas that stick to your fillings and make your jaw ache.

Some traditions are sacred though. I do like it with a bit of rustic marzipan icing on top, and I insist on a dusting of icing sugar and a selection of random plastic Christmas figurines to jazz it up – I’ve got a Santa, half a sleigh, some trees and a deer. Failing that, you can use a good Royal icing like on Jamie Magazine’s gluten-free cake to make a snow-scape on the top.


Baking preserved fruit into a cake is said to have originated around the Twelfth night celebration. This is the night before the last day of Christmas celebrations according to the Christian faith, and often a “Twelfth cake” was made to celebrate, incorporating any leftover Christmas pudding into the cake mix. Over time, as exotic fruits became more readily available, fruit cakes became more elaborate and often used as table centerpieces, with their decorations becoming more glamorous – think sugar-frosted whole fruits and satin ribbons.

Historically throughout Europe, dried fruit has been used in many bakes, not just Christmas cakes – for example German stollen or Italian panforte could be described as versions of a cake with added candied fruit. In the Caribbean, black cake is a still popular cake made with dried fruit soaked in rum, often over a long period of time, making for a really dark, rich and heavy cake. Mine’s not quite as intense as this – in fact it could really be called “Fruitcake for sissies” – but when it tastes this good who cares?

Merry Christmas from Bee’s bakery!

Bee’s unbelievable Christmas cake recipe

First, some tips:

  1. This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! Go heavy on the apricots and cherries if you want a lighter, fresher-tasting cake, or go heavy on the figs and prunes if you fancy a rich, darker cake.
  2. Leave enough time to soak your fruits overnight before making and baking – it makes all the difference.
  3. Store your fruitcake wrapped in parchment and then foil – it’ll keep for around six weeks in a clean tin.
  4. Don’t feel you need to feed your cake with alcohol – by pre-soaking the fruit and choosing lighter and more flavoursome fruits, there’s no need to add extra the booze, in my opinion.


  • 5 tablespoons of liquid – for example a mixture of orange and cranberry juice, cool black earl grey tea or if you’re super keen, brandy or another spirit
  • 900g dried fancy fruits like apricots, dates figs, prunes, glacé cherries, dried blueberries, and candied peel, chopped into 1cm pieces.
  • 500g of your choice of dried vine fruits like blackcurrants, raisins, sultanas (those giant California flame raisins are great) or cranberries – lots of different colours are greatThe zest and juice of a large orange
and a big lemon
  • 350g soft butter, at room temperature
  • 300g of soft brown sugar – a combination of light brown and darker muscovado works well –again, use more of the former if you want a light sponge, and more of the latter if you want a bit more colour.
  • 5 large free-range eggs
  • 100g ground almonds
  • 150g shelled and roughly chopped nuts – I especially love pecans, but hazelnuts or almonds are good too, and less expensive.
  • 1 tsp baking powder
  • 350g plain flour (a mixture of white and wholemeal is great)

The night before you bake your cake, warm your liquid by simmering in a small pan (do not boil it), then pour over all of your dried fruit and zest in a bowl. Mix thoroughly and leave to cool and soak overnight – your fruit will be juicy and plump in the morning – perfect for baking. Leave your butter out of the fridge overnight too, to soften up.

On the day, pre-heat your oven to 160°C/325°F and double-line a round 20cm baking tin with parchment, leaving a couple of cm sticking out of the top. Combine your soft butter with the sugars in a food mixer or, if you’re working on toning up your biceps, go for it by mixing by hand in a large bowl. Cream until a light fluffy mixture forms – it’ll be lighter in colour than what you started with – the fluffier the better.

Crack in the eggs one at a time, with a little spoonful of the almonds each time to stop the mixture curdling. Once combined, add in the flour, baking powder and the remainder of the ground almonds, plus the nuts, and mix until just combined. Then add in the pre-soaked fruit – there shouldn’t be much liquid left at the bottom of the bowl, but do add in any dribbles that are left. Mix well, scraping down the sides of the bowl to make sure everything is combined.

Pour the mixture into your cake tin until it’s 3/4 full and ensure the top of the mix is flat, so you get a nice evenly-topped cake. Depending on your mix you might have lots left over, so just make another smaller cake or lots of little Christmas cupcakes.

Bake for one hour, then turn the cake around (in case your oven has any hot spots), reduce the temperature to 150ºC/300ºF and bake for another hour. Check the cake to see whether it’s done by inserting a skewer or the tip of a thin-bladed knife – when its done, there might be a couple of crumbs sticking to the knife, but there should be no raw mixture. It might need up to another 30 minutes depending on your mixture.

Leave the cake to cool inside the tin so that it keeps its shape, and when ready to serve, either dust a little bit of icing sugar on the top, or cover in marzipan and decorate however you like best! It also keeps really well, so I tend to bake my Christmas cake in early December before things go completely mad at the Bakery with Christmas orders.

These are my favourite new creation – a “healthier” dark chocolate vegan brownie, that you make in a nutribullet (or magimix, or with a stick blender, or potato masher…)

I’m a massive fan of learning new tricks when baking, and this recipe definitely ticks that box…


For me, the most important thing in baking is the TASTE. Baked goods have to be delicious, better even, than your favourite indulgent version – otherwise, what’s the point?  For me, my favourite brownie ever is the Ottolenghi hazlenut brownies, which taste incredible.

Baked goods need to taste good, but, if they then have a secret, healthier or different ingredient combination, then this is what makes them truly “better”. These brownies are vegan, which is great for many reasons, gluten free, great for coeliacs or those with IBS, dairy free, great for lactose intolerant people like my friend Kate, and made with beans, great if you love beans.


So here, with great pleasure, because these bean brownies are really lush indeed, is the recipe!

The only piece of kit that you need is a blender, or a chopper, a masher, or something, anything that will blitz your black beans into a smooth, speckledy paste…oh and a bowl, a spoon, some scales…agh you get it…Bee.xx

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Bee’s vegan black bean nutribullet brownies


400g tinned ready to cook black beans (or pre-soaked and cooked black beans, which take forever to prepare but are much cheaper)

2 tbsp ground flax seeds, mixed with 6 tbsp hot water to a thick gooey paste

70g brown sugar (or coconut sugar)

80g cocoa powder (or about 70g raw cacao)

80g dark chocolate, chips or finely chopped (dairy free if needed, save some for the top!)

60g maple syrup / honey (obvs not vegan)

3 tbsp melted coconut / olive / vegetable oil

1 tsp good quality vanilla extract

1 tsp baking powder

1 large pinch of sea salt (optional, for the top)

2-3 tbsp warm peanut butter (optional, for beautiful drizzling)


Throw the beans, oil, flax mush and vanilla extract into your blender / nutribullet (I used the 900W version with the giant cup thing) / magi mix and blitz until you have a smooth speckled paste. You can do this by hand, but you’d need to very finely chop the beans up to ensure there are no bean skins in your teeth after eating – which takes forever.

Add the rest of the ingredients (barring the choc chips) into the mix, and blitz again until well combined. If the mixture is too thick to mix, add a splash of non-dairy milk and blitz again.

Pour / scrape / dollop your mix into a lined brownie pan, I used a 20cm x 30cm pan, and spread evenly. Pour on your peanut butter and sprinkle the salt and a few choc chips on top. Bake at 160 degrees celcius for around 30 – 40 mins, when a knife tip will still come out gooey, but that’s what you want, right?

Allow to cool, and enjoy.

Bee’s Bakery wedding cakes are in VOGUE!

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Here’s what they said:

If you are going to gild the lily, you might as well do it on your wedding day, when even flourish is imbued with sentiment. This more-is-more philosophy can be applied to everything: invites, venue decorations, table settings, favors, and even the tiered and layered cake that, ideally, tastes as good as it looks. While marvels can be created with fondant icing and sugar flowers, a cake adorned with fresh-cut blooms cannot be beat. Few confections are more photogenic, whether edible flowers are mixed into the frosting (see slide 10), placed posylike at the top (slide 17), or cascaded down the tiers (slide 19). Another option is to order an extra flower girl’s crown—for the cake.

This awesome recipe is from my first cookery book – Bee’s Brilliant biscuits, and is such a delicious recipe, I’m so happy to share it!

Image credit: Sisley White

Image credit: Sisley White

The dough (or goo, a more accurate description) uses mushed up avocado as the base, so its creamy, smooth, with a  lovely gooey consistency, but without using animal products. The mixture can be made with gluten free flour, and is dairy free too, if you use vegan / very dark chocolate in it (some dark chocolates still contain milk solids).

The recipe is easy peasy to scale up or down, about 4 x the recipe will give you enough mixture to create this super cool 5 inch round cookie cake – I filled this one with ombre vegan buttercream.

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If you happen to make too much mixture (!), then I suggest you freeze gold ball sized bits of it, and when needed / wanted, bake straight from frozen for about 15 minutes.

Let me know how you get on with the baking – remember that you need really ripe and well mashed avocados – no lumpy bits please! Tag me on instagram / twitter @beesbakery and tag it #BeesBrilliantBiscuits and I’ll regram the pics!

Bee xx


Bee’s Dark chocolate and avocado cookies

Ingredients (Makes six large cookies)

  • 1 large ripe avocado (when it’s skinned and de-seeded you’ll need around 110g)
  • 1 egg
  • 150 g light brown soft sugar
  • 40 g cocoa powder / 35g cacao powder
  • 40 g melted chocolate (dark or milk, if you want a dairy free cookie check the ingredients and choose a choc with no milk solids)
  • A pinch of salt
  • 50 g gluten free self raising flour (any combination of the following flours will work – rice flour, gram flour, ground almonds, soya flour, coconut flour – its good to mix up a few different types in each batch )
  • 1 tsp vanilla bean paste
  • ½ tsp xanthan gum (optional –without this, your cookie will be crumblier)
  • 1 tsp baking soda
  • 80 g roughly chopped dark chocolate (again look for no milk solids if you want a dairy free cookie)


Pre-heat your oven to 170°C and line a baking tray / sheet with parchment paper.

Scoop your avocado into a large bowl and thoroughly mash until a smooth green goo is formed – no lumps please! Puree it if you have a food mixer / blender.

Add the rest of the ingredients into the bowl and beat with a wooden spoon using good old muscle power, until a nice shiny consistent wet mix is formed. It’ll look like a very sticky and dark coloured cake mix rather than a firm cookie dough. If you taste a little of the mixture at this point, you’ll be amazed at how “green” it tastes, but after baking, all of the vegetable taste is gone – thank goodness!

Add most of your chocolate chunks, saving some of the larger pieces to press into the top of each cookie before baking.

Using two metal spoons or an ice cream scoop, dollop roughly even sized round shaped cookies onto your baking tray – larger is always better with these ones, and they don’t spread much when baking. If you prefer a thicker fudgier cookie, pile the mix high and be prepared to bake for the full time. If you like a thinner chewier cookie then spread it out more and bake for less time. Press a couple of chocolate chunks into the top before baking.

Bake for 12-15 minutes – the cookies will still be slightly soft to the touch when done, but do firm up and go nice and gooey after cooling.

Freeze any leftover mixture for up to one month, and eat your baked cookies within 3 days otherwise they’ll go a wee bit chewy / yuck.

Tag me on instagram / twitter @beesbakery and tag it #BeesBrilliantBiscuits and I’ll regram the pics!



The Huffington Post’s foodie-offshoot Homemade, has written a cool little article about me, my book and included a couple of recipes too, including my awesome bacon biscotti recipe!

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Here’s an excerpt:

But biscuits? Biscuits we like.

Speedy, simple, scrumptious, honest one-bowl goodness; minimal mess, maximum taste and ready in the time it takes Kanye West to tweet his way to 10 new enemies. Biscuits are the bake that needs to be revived.

Leading the charge to the biscuit tin is Bee Berrie. A microbiologist by trade, she switched petri dishes for pastel frosting in 2012, and now heads up her own bakery in London. She’s made a giant replica Kinder Egg for ITV, baked a 15-stone edible Marc Jacobs perfume bottle and shown her mad skills on telly with king of kooky chef Heston Blumenthal. With her debut biscuit cookbook out, she’s evangelical on the crumbly joy of cookies.

But according to Bee, biscuits are best. “They’re quick, easy and more versatile than cake,” she tells us. “They have short bake times, last for ages and leftover dough can be whacked in the freezer for another time.”

As for top tips, it’s all about going one of two ways: “Either pick flavours that complement each other (like chocolate and coffee), or flavours that contrast (like bacon bits and maple syrup). Rosemary works well with citrus fruits, warm spices like cardamom are a treat with butter or creamy frosting, and nut butters are brilliant with chocolate.”

And, fortunately, the biscuit train is easy to adapt to vegan/dairy-free/gluten-free needs. “I make my own blend of chickpea and rice flour for people who can’t tolerate wheat, and replace butter with avocado when I need to,” says Bee. “It works like a charm and you can’t taste the fruit at all – it just gives them a creamy texture.”

Try some of Bee’s recipes below and tweet us a picture when you’re done @homemade

Full article: https://www.homemadebyyou.co.uk/articles/cooking/put-down-that-lemon-drizzle-people-its-time-you-got-re-acquainted-with-baking-biscuits?preview=16012272


My first recipe book called Bee’s Brilliant Biscuits is OUT in the UK yippee!

(You can order it online here: http://www.amazon.co.uk/dp/1910496464 )

We had a little party to celebrate, at the most beautiful venue, Paper Mill Studios in Islington, and it was a little bit of a blast! Drinks were provided by Kamm & Sons, Dalston Cola, Joe’s Tea and Camden Hells Lager, and food, in the form of sweet and savoury biscuits (of course) was provided by my recipe book, with some additional amazing cheese from Daylesford Organic. (links below).

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We baked around 1000 biscuits for the event, with recipes ranging from our famous jammy dodgers, to our gluten and dairy free chocolate and avocado cookies, and we also had some takeaway dog treats on standby too.

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Around 110 people came, a mixture of friends and family (thanks for coming Mum), and some of my awesome kitchen neighbours too. It was great to finally meet Elaine Stocks from BBC Good Food, Felicity Cloake, and lovely to see Edd Kimber, Chetna Makan and Juliet Sear again too.

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We had a biscuit decoration workshop run by a member of my team called Gina, a giant biscuit mural that we coloured in with edible pens and put on the wall by Laura my kitchen manager. Charlie Philips, my good friend and prop stylist for the book, made an incredible biscuit piñata, which was filled with hundreds of iced gem cookies – here are some pics of it in action:

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Here are some kind words written by my Topshop events team client: wow!


“When you work in events and you go to events organised by other people, it’s hard not to critique where they’ve gone wrong and moan about what you would have done differently. I know it makes me sound like a prick but it’s often something I can’t help myself doing. Last night I went to an event that was absolutely perfect, it was organised better than I ever could have done myself and every single aspect made me smile.

Bee Berrie is is mastermind behind the Bee’s Bakery biscuit phenomenon and has been baking the best Jammy Dodgers in London since she gave up a career in science back in 2012. Bee has now branched out beyond just baking delicious little treats and is passing her skills onto the world with her amazing new book Bee’s Brilliant Biscuits. It’s no lie either, her biscuits are brilliant and I couldn’t recommend them more.”

Kamm & Sons: http://kammandsons.com

Dalston Cola: http://www.dalstoncola.co.uk

Joe’s Tea:http://joesteacompany.com

Daylesford: http://daylesford.com

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