Gingernut biscuits

I made falafels that ended up looking like ginger nut biscuits and then I wanted ginger nut biscuits so I had to make these. After looking at a few complicated recipes online, I decided just to make my own super easy recipe so here goes! These are the perfect mix of crunchy and chewy – enjoy!

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Ingredients

  • 50g vegan margarine
  • 150g muscovado (or dark Demerara) sugar
  • 25g vegetable oil
  • 100g wholemeal flour
  • 150g all purpose flour
  • 1tsp baking powder
  • 3tsp ground ginger
  • 1tsp all spice
  • Dash almond/soya milk (around 1 – 2 tbsp)
  • White sugar, for rolling

Method

  • Preheat oven to 180 degrees celsius and line a tray with baking parchment
  • Put all the dry ingredients (save for the white sugar) in a bowl and mix
  • Mix together the margarine, oil and muscovado sugar
  • With your fingers, mix the margarine/sugar mixture into the flour to form crumbs
  • Add a dash of milk (not too much!) until the mixture starts to stick together. It shouldn’t take more than 2tbsp milk to bind
  • Make walnut sized balls of mixture and roll in the white sugar. Place on the baking tray and press down with a fork.
  • Make sure the biscuits are placed evenly apart (they spread during cooking) and place in the oven. Cook for around 12 minutes (a little more if you like them very crunchy)
  • Once cooked, remove and leave to cool before eating. Enjoy!

 

Vegan Gingerbread

This recipe is perfect for Christmas (and honestly any time of year yes please), and is just so easy to make! This makes so many biscuits and they’re perfect for storing and having as a mid-morning snack. Let me know if you make these – I’d love to see your creations!

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Ingredients:

  • 1tbsp chia seeds
  • 300g plain flour
  • 100g coconut flour
  • 1/2tsp baking powder
  • 150g muscovado sugar
  • 2tbsp ginger
  • 1/2tbsp cinnamon
  • Sprinkle of ground cloves
  • 100g coconut oil
  • 100g dairy free margarine
  • 50ml dairy free milk

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Method:

  • Preheat oven to 180 degrees
  • Mix the chia seeds with 3tbsp water and leave to thicken
  • Mix together the flour, coconut flour, baking powder, sugar and spices in a mixing bowl
  • Heat the margarine and coconut oil and mix together. Mix in the chia seed mix with a fork until incorporated
  • Pour oils into the dry mixture and mix.
  • Add the milk slowly and mix in until the mix is holding together
  • Leave to thicken before rolling out on top of clingfilm (it will be easier to do in 2 batches)
  • Cut out whatever shapes you like and place on a tray with baking parchment (or foil)
  • Place in the oven and cook until browning at the edges, 10-15 minutes (depending how soft you like them)
  • Let cool and ice (or not) as desired!

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