Vegan Ginger Biscuits
Easy biscuits that are super quick to make and packed with ginger! They are chewy in the middle while crunchy on the outside, what more to ask?
When I was writing this recipe down, I couldn’t decide whether to call them ginger cookies, ginger biscuits or gingersnaps. They don’t really snap like store bought gingersnaps so that went first. Then I googled what is the difference between cookies and biscuits. Apparently cookies are soft and chewy while biscuits are hard, bit fluffier and contain less sugar than cookies. So what if my ones are chewy in the middle, harder on the outside but quite fluffy? Haha, what a problem, right? So anyway, I decided to go with biscuits, what do you think would be right?
These biscuits have very quickly become my favourite biscuits - I love gingersnaps and if I can make similar biscuits at home, I definitely will! Also my boyfriend’s mum said that these are the best biscuits she has ever had so I am either the best baker or she likes to praise people. Haha, you choose.
What ingredients do you need for Vegan ginger biscuits?
VEGAN BUTTER - use definitely butter block (either Naturli or Flora) - margarine has more water in it so I am not sure how would the biscuits turn out. I guess they would spread more, which is not a bad thing, hey? If you try with margarine, let us know in the comments!
GOLDEN SYRUP - I looove golden syrup. It goes so well with ginger! You can substitute it with molasses if you fancy, it would be great too.
GINGER - please use the ground spice in a jar. It might seem like a lot but it honestly isn't - in my opinion it is just the right amount of ginger, but feel free to adjust it. If you think it will be too much, leave out the ginger in the ginger sugar.
How to make ginger snaps?
Cream vegan butter with sugar with a hand mixer or in a stand mixer until it is yellowish in colour - it takes around 2 minutes. Add golden syrup and mix well.
Into another bowl sift flour, baking soda, ginger and salt and whisk together. Then mix into wet ingredients.
Roll balls out of dough - they should all be similar in size, mine were 20 g (which is around 1 tbsp) and cover them in ginger sugar. Place them on two lined baking sheets with some space around them - 3 cm are enough.
Bake in preheated oven 190C/170C (fan) for 9-11 mins. Let them cool down a bit and then transfer to a cooling rack.
Why have your cookies sunken?
You may notice that when you take the biscuits out of the oven, they are a bit puffier than when they cool down - that is perfectly normal, don’t worry about that. They are suppose to be like that, that’s how they get that chewy centre.
For more vegan biscuits/cookies like this be sure to check out:
Vegan Parkin Cookies (oats, ginger and molasses, yum!)
Christmas Cookies (gingerbread like cookies, but different spices)
If you make these biscuits, and take photos of them, you can tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes. Or follow me on Pinterest, where you can comment and rate my recipes.
Makes 24 cookies
Ingredients
Ginger Sugar*
25 g granulated sugar (caster is ok too)
1/2 tsp ginger (ground spice)
Cookies
100 g vegan butter - softened
70 g caster sugar
125 g golden syrup
220 g all purpose flour
1 tsp baking soda
2 tsp ginger (ground spice)
1/2 tsp salt
Method
Preheat the oven to 190C/170C (fan) and line two baking sheets with baking parchment. In a small bowl mix 25 g granulated sugar with 1/2 tsp ginger and set aside.
In a standing mixer (or with a hand mixer) cream softened butter with sugar - until it is kind of pale yellow colour (it takes about 2 minutes). Add golden syrup and mix well.
Sift flour, baking soda, ginger and salt into a medium bowl and whisk together. Now add it into the butter mixture and mix until it’s incorporated.
Roll the dough into small balls - they should all be similar in size (mine were all 20 g each), roll them in ginger sugar and place them onto the prepared baking sheets with a bit of space around them - circa 3 cm.
Bake for 9-11 mins, let them cool down and transfer to a cooling rack.
Notes:
If you don’t want to roll cookies in ginger sugar, you don’t have to. I recommend doing it though, it makes the cookies more interesting and a bit more flavorful.