Vegan Gingernut Biscuits
Simple, quick and delicious, these vegan gingernuts are an essential for easy weekend (or mid-week for that matter) baking!
Gingernuts are a staple for the biscuit tin and by making them yourself, you can achieve the texture and strength that you prefer. These are quite strong, so if you prefer a subtle flavour, try only 1/2 tbsp of ginger… if you’re like me and love them strong, then go for the whole tablespoon!
These gingernuts have a bit of a crunch, but if you’d rather softer biscuits, leave them out on a rack for around an hour once cooled, before putting them in an airtight container; for a crunchier biscuit, place them straight into the airtight container once cooled.
Preparation : 15 minutes
Baking Time : 10 – 12 minutes
Makes : 16 biscuits
• 150g Plain Flour
• 60g Caster Sugar
• 1 tbsp Ground Ginger
• 1/2 tsp Mixed Spice
• 1/2 tsp Cinnamon
• 2 tsp Baking Powder
• 1 tsp Bicarbonate Soda
• 80g Dairy-Free Butter
• 3 tbsp Agave Syrup
Preheat your oven to 180C fan and line a baking tray with parchment paper.
In a pan on a low heat, melt the butter and agave syrup.
3Whilst the butter and syrup is melting, in a bowl mix the flour, sugar, ginger, mixed spice, cinnamon, baking powder and bicarbonate soda.
Once melted, add the butter and syrup to the dry ingredients and mix until a soft dough forms.
Divide the dough into 16 pieces and roll each into a ball. Place each ball onto the lined baking tray and gently press with your fingers to flatten.
Bake for 10 – 12 minutes, or until golden and cracked on the top.
Once baked, transfer to a rack and leave to cool (they will harden as they cool).
Store in an airtight container for up to a week and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •