St. Patrick’s Day Gingerbread Shamrocks

Meat Free Monday
Plain gingerbread shamrocks on white plate with green cloth background
Serves Makes approx. 25
Print recipe
  • Prep time 10 mins
  • Cook time 6-15 mins
  • Ready time 25 mins

Super simple gingerbread shamrocks to celebrate St. Patrick’s Day!

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  • 170 g plain flour (and more if required)
  • 70 g plant-based margarine
  • 60 g muscovado/brown sugar
  • 2 tablespoons golden syrup
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground ginger


Heat the oven to 200°C/400°F/gas mark 6.

Melt the wet (meltable) ingredients in a pan: margarine, sugar and golden syrup.

Mix the dry ingredients in a bowl: flour, bicarbonate of soda and ginger.

Add the wet mixture to the dry, then mix and combine into a lovely warm ball of dough. If the mixture is too wet, and not a dough that you can form into a ball, add more flour.

Roll out the dough (about ½ cm thick or a bit less) using a rolling pin, and cut into shapes with a shamrock cookie cutter.

Line some oven trays with baking paper.

Place the gingerbread shamrocks on the trays and bake for 6-15 minutes. (Time varies according to the oven so check how they’re doing after 5 minutes or so. They may look soft but will harden a bit once they cool.)

Decorate with green icing, or enjoy as they are.

Happy St. Patrick’s Day!