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!
- 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
- 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!