Lemon and Ginger Wafers

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.


Published by


Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Lemon and Ginger Wafers

  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! http://wp.me/p2E6AA-zB

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