Lucy's Friendly Foods

These crisp lemon and ginger wafers are a tried and tested pairing of flavours. The ginger gives a subtle spicy heat to the fresh, bright tang of lemon. Loosely based on a recipe in ‘Scandalicious Baking’ these are really rather nice with a cup of tea or coffee. Also, as an added bonus, they keep brilliantly for up to 2 weeks.

Lemon and Ginger Wafers (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes about 20 wafers

  • 1/2 cup dairy-free spread
  • 1/2 cup caster sugar
  • 2 tbsps golden syrup
  • 1 tsp ground ginger
  • zest of 1 lemon
  • juice of 1/2 a lemon
  • 1 1/4 cups plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt

– Preheat the oven to 190 degrees centigrade/Gas Mark 5

– Line 2 cookie sheets with baking parchment.

– Bake for 8 minutes until puffy and turning golden.


8 Responses

  1. These sound great! I love ginger snaps and lemon cookies. Looking forward to trying these.

    Also I nominated you for a Sunshine Award at our blog, Surviving the Food Allergy Apocalypse,for all your efforts to post really interesting and tasty recipes. Thanks!

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