Sunday 30 October 2011

Gingersnap Biscuits/Cookies (vegan)

Gingersnap Biscuits/Cookies
These ginger-snap biscuits are really quick to make in the food processor. Younger kids will love rolling out the dough and decorating the finished cookies, while older children will be able to make these with minimal supervision.
  • 300g/12oz SR flour
  • 100g/4oz dairy-free spread/butter
  • 100g/4 oz soft brown sugar
  • 2 tbsp golden syrup
  • 2 tbsp black treacle/molasses
  • 2-3 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 2-4 tbsp cold water/milk
Heat oven to 190C/180C Fan/375F/Gas 5.

Blend the spread/butter into the flour.
Add the remaining ingredients (except the water) and blend well. 
Add just enough water to form a firm dough.
Chill the dough for about 20 minutes before rolling out.

Roll out the dough on a floured board and cut out shapes with a cookie cutter.
Place the shapes on a greased baking sheet. Re-roll any scraps to make extra biscuits.
Bake for around 12 minutes, or until golden brown.
Allow to cool on the tray for a minute or so, before transferring onto a wire rack to cool.

Decorate with glacé icing when cool (optional).

Suitable for freezing.

Alternatives: Decorate the cookies accordingly for any occasion - we made ours for Halloween, but you could use different shaped cutters and different coloured icing for birthday parties and Christmas.

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1 comment:

  1. Thanks for this recipe, it's something different for my daughter and I to bake, will have to give them a go tomorrow. xx


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