Vegan Gingernut Biscuits

Vegan Gingernut Biscuits

Englantilaiset Inkiväärikeksit (gingernuts)

Although I am English, I don’t drink tea, but I do love a good biscuit.  You can easily pick up a packet of biscuits from any supermarket, however  I prefer to make them myself.  So here is my recipe for one of my all time favourite biscuits, the humble gingernut.  Gingernuts, or ginger snaps as some people call them, are fiery ginger spiced biscuits with a hard crunch and distinctive cracked patterned finish.  I like to use organic powdered ginger from Urtekram as it is far more spicy than cheap regular ginger.  For those of you living in Finland, stem ginger is ginger than has been preserved in a sugar syrup.  I have found it in some larger K markets and in Stockmann.  This recipe is super quick and you can easily whip up a batch in around 30 minutes.

Vegan Ginger Nuts – makes around 12 biscuits

1/2 tbsp chia seeds

1 and 1/2 tbsp water

170 g flour

1/2 tbsp organic ground ginger

1/2 tsp baking soda

1/2 tsp baking powder

100g sugar

60 g vegan margarine

50 g golden syrup (light syrup in Finland)

1 piece of stem ginger, finely chopped

Preheat the oven to 170 degrees c.

Mix the chia seeds and water to form a chia ‘egg’ and leave to stand for at least 5 mins.

Mix the flour, ground ginger, soda, baking powder and sugar in a large bowl.

Meanwhile, melt the syrup and margarine in a small pan over a low heat, allow to cool a little.

Pour the syrup/ margarine mixture, the chia egg and the chopped stem ginger into the dry ingredients and mix well to form a dough.

Divide and roll into 12 balls.   Place on a lined baking tray and flatten a little with your fingers.

Bake in the oven for 15 – 20 minutes, until a good golden brown colour.