I had tried to bake a few recipes for ginger biscuits, these involved using soft brown sugars which led to a chewy cookie. In the UK ginger nuts are a well known crunchy biscuit, these make wonderful dunkers.
I remember them fondly from my childhood, these warm with ginger crunchy biscuits, once dunked they became slightly chewy. I wanted to replicate this texture of my childhood. These are just supercharged with some extra firey ginger pieces.
This recipe, was a Saturday afternoon happy accident, which worked on the first attempt.
Can I make these gluten-free?
These biscuits can easily be made with gluten-free self-raising flour. I have used Dove Farms flour. This flour already contains xanthan gum, so there is no need to add this.
Why bang the baking tray?
This is not a necessary step but it does deflate the cookies a little. We are not looking for really thin biscuits so I just do a gentle tap. It removes air bubbles from the biscuits and helps to flatten them to achieve a crispier texture. Doing this process a few minutes just at the end of baking gives these biscuits the lovely crinkle top.
Do not chill the dough?
Some recipes require you to chill the dough such as pastry and some American style cookies. Having this dough chilled stops them from spreading giving them a more dome appearance and cake-like texture.
Storing the biscuits
These store well for up to 5 days in an airtight container. They also freeze well once baked for up to 3 months in an airtight container or freezer storage bags.
- Preparation Time 15 Minutes
- Baking Time 12-14 Minutes
- Makes approximately 20
Vegan, vegetarian, nut-free, egg-free and soy-free
- 200 g of self-raising flour
- 4 tbsp of golden syrup
- 100 g of dairy-free butter
- 2 tsp of bicarbonate of soda
- 3 tsp of ground ginger
- 60 g of crystallized or stem ginger finely chopped
- 80 g of caster sugar
- Preheat the oven to 170C and line 2 large baking trays with parchment.
- In a pan place the butter and the golden syrup. Place on a gentle heat until the butter is melted. Remove from the heat and leave to cool slightly.
- Into a large bowl sieve in the flour, bicarbonate of soda and ground ginger. Add the stem or crystalized ginger and sugar.
- Make a well in the dry ingredients and pour in the melted butter and syrup. Stir until the mixture forms a dough.
- Next, divide the dough into 20 pieces and roll it into balls. Place onto the trays, spaced well apart and flatten slightly.
- Place one tray at a time into the oven and bake for 10 minutes. Remove the tray from the oven and tap down onto a heatproof and solid surface a couple of times. Return to the oven for another few minutes until golden and bearing a lovely crackled surface. Repeat with the next tray.
- Leave on the baking trays for a few minutes and then transfer to a cooling rack.
- Once fully cooled place into an airtight container.
- Vegan Cottage Pie
- Smoky Red Lentil & Carrot Soup
- Soft Gluten-Free Bread Rolls
- Hearty Vegetable & Ale stew with Dumplings
- Cream of Mushroom Soup
PS: If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes and love hearing your comments