Vegan Ginger Biscuits
There’s nothing quite like a cup of tea and a biscuit (or several) and these vegan ginger biscuits are everything you’d want to accompany the perfect cuppa.
Crunchy on the outside, soft and chewy in the middle, they’re the ultimate blend of sweet and spicy - and extremely moreish!
|Makes In||30 mins|
|2 tbsp||Dairy-free milk (we used no-sugar almond milk)|
|½ tsp||Vanilla extract|
|200g||Light brown sugar|
|1 tsp||Baking powder|
|2 tsp||Ground ginger|
|2 tsp||Ground cinnamon|
|Pinch of salt|
|50g||Light granulated sugar (for rolling)|
- Heat the oven to 180°C (fan oven)
- Line a baking tray with grease-proof paper.
- Cream the vegan butter and brown sugar together.
- Add the black treacle (molasses) and vanilla extract and mix together.
- Sieve the flour and then add the ground ginger, ground cinnamon and pinch of salt into the bowl and mix together with your hands.
- Add 2 tablespoons of dairy-free milk and mix together. The mix should start to bind in your hands. If it feels a bit too much like breadcrumbs, add a dash more milk. It should look like a thick cookie dough.
- Divide the dough into small pieces (around 20 or so). Roll each one into a ball and place evenly on the baking tray.
- Put the light granulated sugar in a separate bowl and roll each ball in the sugar before placing back on the baking tray.
- Flatten each biscuit with the back of a fork.
- Bake in the oven for around 12 minutes (15 if you want a crunchier biscuit or you like to dunk!)
- Leave the biscuits to cool and firm up on the baking tray before enjoying them with a brew.
Crunchy on the outside, soft and chewy in the middle, these vegan ginger biscuits are a warm and cosy treat.