How to Bake Without Busting the Budget this Christmas

Anyone who bakes knows how much butter is needed, but the price of butter these days is crazy. But did you know that there’s a pure plant based Buttery alternative that bakes perfectly, spreads beautifully, tastes delicious and is almost ½ the price of butter?*

Made right here in Australia, by a family owned business that has specialised in healthy alternatives to butter and margarine for more than 80 years, Nuttelex Buttery is a must try this Christmas.

Made from cholesterol free plant oils, this unique Buttery spread is dairy free, gluten free, vegan, and made without artificial colours, flavours, or sugar.

Ideal for everything from BBQ’s, cake frosting, topped on bread, or baked in your fave pastry or flan simply sub Nuttelex Buttery with same of amount of butter in your existing recipes.

Try our Buttery Gingerbread & frosting recipe here or for other Christmas ideas take a peek at the Recipe page. For more on Nuttelex Buttery visit here



cookie cutters

2 – 3 baking trays well greased and lined with baking paper

Rolling pin

Piping bag with a round and flat tip or zip lock bag with tip cut off

It’s also a good idea to have paper and pen to trace the cookie cutter and then draw in your proposed icing decoration designs while the gingerbreads are baking. This minimises royal icing waste!



6 cups plain flour

1 teaspoon bicarb soda

4 teaspoon ground ginger

½ pinch nutmeg

2 pinches cinnamon

6 tablespoons golden syrup

2 cups brown sugar

250 grams Nuttelex Buttery

1 beaten egg (or egg replacer)

1 Pkt dairy free dark chocolate eyes (optional but great for making Mummies)



2 cups icing sugar

2 tablespoons Nuttelex Buttery

2-3 tablespoons unsweetened almond milk or coconut milk

1/2 teaspoon pure vanilla extract



  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • In medium bowl, sift together flour, bicarb, ginger, nutmeg, and cinnamon. Set aside.
  • Melt in a thick bottom saucepan, the golden syrup, brown sugar and Nuttelex.
  • Then in a bowl of stand mixer, beat together the flour and buttery mixture from the saucepan above, adding 1 beaten egg (or egg replacer). Mix until combined, approx 1-2 minutes.
  • Split the dough into two and wrap each piece in cling  wrap. Place  dough in fridge to rest  for 20 minutes.
  • On counter, lay out large piece of cling wrap. Place cookie dough in the centre and top with another large piece of cling wrap. Roll with rolling pin until dough is about 1/4″ thick.
  • Cut dough using gingerbread cookie cutter
  • Place gingerbreads  on prepared baking trays.
  • Bake  for 7-9 minutes, note the centres will still be soft. Remove from oven and place on cooling rack.
  • Once gingerbreads are totally cooled, it’s time to make the royal icing by whisking together the icing sugar, Nuttelex, almond milk and vanilla until smooth.
  • Scoop the white icing mixture into piping bag with small round tip (great for fine lines) or flat tip ideal for flat ribbon lines) or use a ziplock bag, by just cutting the tip to pipe the designs onto your gingerbreads.
  • Leave icing to set on gingerbreads for 1-2 hours.
  • Store in airtight container.

Christmas cinnamon cookies icing decorating process with a pastry bag

*A good quality butter is approx $1.20 per 100g while pure plant oil based Nuttelex Buttery is approx $0.60 per 100g