How to make the perfect Vegan cookie
Updated: Feb 21
I've always loved a Gingernut Biscuit. Along with freshly baked Sausage Rolls (I still can't get enough of the Linda McCartney Vegan ones), scones and raiding the biscuit tin, they always remind me fondly of visiting my Grandparents as a child. This recipe takes the Gingernut and refashions it into a delicious gooey cookie. Try for yourself!
Gingernut Cookie Recipe
Makes 10 large Cookies
225 grams Self-Raising Flour
1 tsp Bicarbonate of Soda
2 tbsp Ground Ginger
100 grams Vegan Margarine
100 grams Dark Brown Sugar
100 grams Maple Syrup
Set the oven to 170 celcius and line a large baking sheet with baking paper or a silicon baking sheet.
This recipe can either be done by hand or using a mixer on the lowest setting. If using a mixer, keep a close eye to make sure you don't overwork the dough.
1. Stir together the flour, bicarb and ginger.
2. Add in the vegan margarine and rub together until it resembles breadcrumbs.
3. Add in the sugar and syrup. Bind together until it forms one lump of dough.
4. Split the dough into 10 even sized chunks. Roll each chunk into a ball. Place each ball on the baking sheet and flatten a little so it looks like a hockey puck. Space them out on the tray as they will spread when baking.
5. Bake in the oven for 14 minutes. Don't worry if they still look a bit soft. They'll harden as they cool.
6. Once they're cool eat within 2-3 days and store in an airtight container. They're great served with Ice-Cream and Strawberries or on their own.