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.
These sound amazing! If only they were also gluten free!
Yum! Two of my favorite flavors together!
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! http://wp.me/p2E6AA-zB
Oh you are so kind… Thank you so much for the nomination, it’s such a boost 🙂
That looks so good Lucy!
They really are! 🙂
i bet these would be perfect dunked in some tea! they look really yummy 🙂
I reckon they’d work perfectly for dunking 😉