Vegan Ginger Cookies
A classic cookie, the ginger biscuit or cookie is simple to make, requires no chilling and makes a great gift!
Equipment
- 2 Large Baking Sheets lined or lightly oiled
Ingredients
- 225 g plain flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground mixed spice
- 3 teaspoons ground ginger
- 1 teaspoon cinnamon
- 100 g butter
- 115 g golden caster sugar
- 4 tablespoons golden syrup - gently heated
Instructions
- Preheat oven to 180c.
- Sieve together the flour, salt, baking powder, bicarb and spices.
- Rub in the vegan butter with the fingertips until the mixture resembles breadcrumbs.
- Stir in the sugar.
- Pour in the syrup and mix thoroughly to a fairly stiff consistency. This does seem like hard work, and don't worry if you don't get a cohesive ball of dough. You will be able to smoosh them together when you start rolling them! You might find it easier to knead the dough too.
- Roll the mixture into walnut-sized balls. You might need to wet your hands or wipe them off during this process!
- Place them on a greased baking sheet, well spaced out to allow room to spread.
- Bake in the pre-heated oven for 10-12 minutes, moving the sheet from the top to the bottom of the oven after
- 5-7 minutes or as soon as the biscuits start to brown.
- Leave the cookies to cool for a few minutes on the baking sheet before removing to a cake rack to cool completely.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Ginger Cookies
Amount per Serving
Calories
103
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
12
mg
4
%
Sodium
273
mg
12
%
Potassium
20
mg
1
%
Carbohydrates
14
g
5
%
Fiber
0.4
g
2
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
139
IU
3
%
Vitamin C
0.01
mg
0
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.