Ginger snaps are lovely biscuits, and while McVitie’s Ginger Nuts are a great dairy, egg and nut free standby, sometimes it’s nicer to have homemade. This version doesn’t have any molasses or black treacle in, making them lighter and maybe more palatable to younger taste-buds. Add more ginger, even some other spices, to taste – these are quite light on the spice.
Ginger Snaps (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)
makes about 25
- 2 cups plain flour
- 2 tsps bicarbonate of soda
- 1 1/2 tsps ground ginger
- 1/4 tsp salt
- 120g dairy-free spread, such as Pure
- 1 cup sugar (mix of granulated and brown is nice)
- 1/4 cup golden syrup/maple syrup
- 1 tbsp flax seeds mixed with 2 tbsps water (or 1 egg)
- 1/3 cup demerara sugar, to coat
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
-Grease the baking sheets
– Sift together the flour, bicarb, ginger and salt.
– In a saucepan melt together the dairy-free spread, syrup, sugars and flax seed mix.
– Pour into the flour mix and stir until well combined.
– Grab tbsp sized pieces of the dough and roll into balls. Roll in the demerara sugar and place, well apart, on the baking sheets.
– Bake for 10 minutes, until they’ve puffed up and cracked a little.
– Cool briefly on the sheets, then move to a wire rack.
– Best eaten fairly fresh, but will keep for a few days.