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!
Servings: 20 biscuits
Ingredients
- 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
Instructions
- 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.
Notes
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.