If you’re searching for a delicious vegan treat, then look no further. If you’re not even a vegan and you’re looking for a delicious treat – you can come too! These cookies are the best I have made yet, and you can’t even tell they are vegan. These ginger cookies..
- are crunchy on the outside
- chewy in the middle
- have a perfect balance of ginger
- dairy free and vegan
- so easy and quick to make!
Some tips for this recipe..
- The Butter
I have tried this recipe so many times with only mediocre success and that was down to how I prepared the butter. I seem to have found the perfect balance now, which is heating the butter just enough until it’s slightly melting, but has still got a firmness. Here’s an example…
- The Order
I experimented a few times with mixing the ingredients in different ways, and you’d be surprised how much difference this makes. Once I added the syrup in first and it resulted in breadcrumbs that I couldn’t get to mix properly! To ensure best results I do recommend adding the ingredients in as I have specified.
- Substitutions
I have only ever tried this with two substitutions – one time with dairy butter and once using baking powder instead of bicarb of soda. Both worked a treat – but you will need about 3 times as much baking powder if you decide to use this instead.
- Baking Time
I have found that baking these for 8 minutes makes them the perfect consistency; a slight crunch on the outside but chewy in the middle. If you wish for firmer biscuits then just bake them a little longer. One mistake I did make was thinking they were raw because they were still so soft – this is totally normal when they come out of the oven, and will firm as they cool.
Here’s the recipe!
That’s it from me! If you made these delicious cookies then I’d love to see a photo and how you found this recipe.
Diagonal Stripes 