Vegan Ginger Biscuits

Method

• Heat the oven to 180°C (fan oven)
• Line a baking tray with grease-proof paper.
• Cream the vegan butter and brown sugar together.
• Add the black treacle (molasses) and vanilla extract and mix together.
• Sieve the flour and then add the ground ginger, ground cinnamon and pinch of salt into the bowl and mix together with your hands.
• Add 2 tablespoons of dairy-free milk and mix together. The mix should start to bind in your hands. If it feels a bit too much like breadcrumbs, add a dash more milk. It should look like a thick cookie dough.
• Divide the dough into small pieces (around 20 or so). Roll each one into a ball and place evenly on the baking tray.
• Put the light granulated sugar in a separate bowl and roll each ball in the sugar before placing back on the baking tray.
• Flatten each biscuit with the back of a fork.
• Bake in the oven for around 12 minutes (15 if you want a crunchier biscuit or you like to dunk!)
• Leave the biscuits to cool and firm up on the baking tray before enjoying them with a brew.

Crunchy on the outside, soft and chewy in the middle, these vegan ginger biscuits are a warm and cosy treat.