Vegan Ginger Biscuits
These sweet and spicy biscuits are the perfect accompaniment to a cup of tea or coffee! Get the recipe below.
Ginger snap, ginger nuts and other ginger biscuits
This classic biscuit goes by many names: you may know it as a ginger nut, a ginger snap or just as a ginger biscuit. Cultures all around the world have their variation of a biscuit flavoured with ginger. In Germany they are called “lebkuchen”, in Denmark they are called “bunkage” and in Latvia they are called “piparkūkas”. They vary in size and texture but they all have one thing in common and that’s that they all feature ginger as a prominent spice in their recipe.
My quintessentially British version uses ginger and ginger alone to flavour the biscuit dough. Both ground ginger and root ginger are used to provide maximum impact in this recipe. The ground ginger is slightly more sweet and warming than the fresh ginger which is much more bright and zesty. The fire of the ginger is tempered by the golden syrup and light brown sugar.
You will know these biscuits are done when they have gone the most wonderful shade of golden brown.
To dunk or not to dunk? That is the question
From the UK to New Zealand, ginger biscuits are used for dunking. Whether your hot beverage of choice is tea or coffee their texture is great for withstanding a dip.
But these biscuits are not exclusively destined for enjoying alongside a cup of tea. They also make a fantastic biscuit to use as the base of a cheesecake! I used them most recently for my mini orange and ginger cheesecake recipe (also vegan). They would also be delicious served alongside a dark chocolate mousse.
They really are a versatile biscuit!
Vegan Ginger Biscuits
These ginger biscuits go by many names (ginger snap, ginger nut). Whatever you call them they are a sweet and spicy biscuit that tastes delicious served with a cup of tea!
- 100 grams non-dairy butter
- 75 grams light brown sugar
- 1 tbsp root ginger peeled and grated
- 100 grams golden syrup
- 300 grams self-raising flour
- 1.5 tbsp ground ginger
- 1 tsp bicarbonate of soda
Pre-heat your oven to 190C / 375F / gas mark 5.
Line two baking sheets with grease proof paper and place to one side.
Add the non-dairy butter, sugar, fresh ginger and golden syrup into a sauce pan and place over a low-medium heat. Let the ingredients melt while stirring to ensure the sugar doesn't catch.
In a large mixing bowl, whisk together the flour, ground ginger and bicarbonate of soda.
Add the cooled butter/sugar mixture to the bowl.
Stir to bring the ingredients together until it forms a ball of dough. Use your hands to bring the dough together completely.
Divide the dough into 20 equal portions and roll into balls.
Evenly space the balls over your two baking trays and bake in the oven for 8-10 minutes or until the are golden brown.
Let the biscuits cool slightly before transferring to a cooling rack and letting them cool completely.
If the sugar and butter mix are still warm when you add it to the flour the dough will not be easy to work with so don't be tempted to rush. Let the sugar and butter mix cool completely before adding.