Vegan, Refined Sugar Free, Dairy Free Ginger Biscuits
These simple, crunchy, dairy free ginger biscuits will have you addicted in no time! If you love ginger, you're going to love these biscuits. The warmth and spice of the ginger is so comforting on a cold wet day. They also make the perfect companion to a good cup of tea or coffee.
Ingredients
- 240 Grams Plain Flour
- 100 Grams Coconut Sugar
- 40 Grams Coconut Oil
- 4 Tbsp Almond Milk
- 80 Grams Maple Syrup
- 1 Tbsp Ginger Powder
- 1/2 Tsp Bicarbonate of Soda
- 1 Tsp Nutmeg
- 1 Tsp Cinnamon
Instructions
- Preheat the oven to 180 degrees Fan (gas mark 4).
- Put all of the dry ingredients into a large bowl and mix until combined.
- Then to the flour mixture, add in the wet ingredients and mix until a dough forms.
- Put the dough in the fridge in an air-tight container for at least 30 minutes.
- With a rolling pin, roll out the dough ball on a lightly floured surface quite thinly.
- Once you have the right thickness, cut out your ginger biscuits to the size and shape you want, and place them on a piece of flour-dusted parchment paper. This makes them easier to manoeuvre and less likely to tear.
- Bake for 10 minutes. (12 minutes if you like a really hard biscuit)
- Leave on a wire rack to cool completely.