top of page
  • Writer's pictureCharlotte Emily

Gingernut Biscuits

Updated: Oct 25, 2021

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 


  1. Preheat your oven to 180C fan and line a baking tray with parchment paper.

  2. In a pan on a low heat, melt the butter and agave syrup.

  3. Whilst the butter and syrup is melting, in a bowl mix the flour, sugar, ginger, mixed spice, cinnamon, baking powder and bicarbonate soda.

  4. Once melted, add the butter and syrup to the dry ingredients and mix until a soft dough forms.

  5. 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.  

  6. Bake for 10 – 12 minutes, or until golden and cracked on the top.

  7. Once baked, transfer to a rack and leave to cool (they will harden as they cool). 

  8. 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

36 views0 comments

Recent Posts

See All


bottom of page