Vegan ginger nut biscuits
Course: Sweet Treats
Servings: Varies depending on size
Prep time: 10 min plus chilling time
Cook time: 10 mins
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
If you love a ginger nut with a decent crunch then these are for you. They are great as you can choose any shape to cut as they stay the same shape whist baking making them perfect for any occasion
Ingredients
30g plant butter
50g brown sugar
50g treacle
1/2 tbsp ground flax seed combined with 1 1/2 tbsp water (left to thicken for 10 mins)
1/2 tsp vanilla paste
125g plain flour
1/2 tsp baking soda (not baking powder - they will be fluffy if you add powder)
pinch salt
1 tsp ginger
1 tsp cinnamon
1/8 tsp all spice
1/8 tsp ground cloves
Method
Prepare the flax (egg replacement) and leave to thicken
Preheat the oven to 180C
Cream the butter and sugar together until soft and fluffy
Add the treacle and flax ‘egg’ and mix agin really well
Add the rest of the ingredients until fully combined and is forming a ball
Squeeze into a ball and wrap in some eco-film or a clean tea towel and place in the fridge for 15 minutes to chill
Once chilled roll onto a floured surface until the dough is around 1/2 cm (if rolled too thinly they won’t work)
Cut shapes using your favourite cutters
Bake for 10 minutes to start and check, they may need a little longer
When they are just beginning to turn golden it’s time to take them out
Leave them to cool on a wore rack - they will harden as they cool down
Decorate using tubes of icing, cover in chocolate and leave them to set or enjoy as they are with a cuppa
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)