Wednesday, 9 September 2015
Vegan Mofo Day 9 - Most Retro Recipe - Vegan Ginger Snaps
You might have seen my recent post about finding my notebook from Primary School cookery club at my mum's house recently.
I decided to have a go at veganising some of the recipes and started with Raspberry Buns. Next up was Ginger Snaps. These were another winner with the resulting biscuits having a proper ginger biscuit crunch to them. I like a crumbly cookie but sometimes you can't beat a proper hard English style biscuit. The texture made them an excellent biscuit for dunking in a brew.
Makes 10 biscuits
25g coconut oil
50g date syrup
25g soft brown sugar
75g Self raising flour
1/4 teaspoon of bicarbonate of soda
1 teaspoons of ground ginger
1/2 teaspoon of cinnamon
Set the oven at 350F/ 180C
Grease a baking tray or line with a silpat mat.
Put the coconut oil in a pan.
Put the soft brown sugar in the scales and leave there. Measure the syrup on top of the sugar.
Add the sugar and syrup to the pan with the oil and stir over a low heat until the mixture until the mixture is melted and combined.
Put the flour, ginger, bicarbonate of soda and cinnamon in a bowl and mix.
Poured the melted mixture onto the flour mixture and mix til it makes a dough.
Leave it to cool for half an hour.
Split into 10 pieces and roll them into balls. Spread them out on a baking tray and flatten with a knife.
Cook for 15 minutes or until a dark golden brown.
Cool on a cooling rack until cold and crisp.