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Giant Soft Triple Ginger Cookies - vegan recipe

Giant soft cookies full of sweet spice
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 10 minutes
Cook Time 14 minutes
Servings: 2
Course: cookie
Ingredients Equipment Method Notes

Ingredients
  

  • 30 g dairy-free margarine
  • 40 g dark soft brown sugar you can use light brown sugar if that is what you have
  • 1 pinch salt
  • 1 tsp syrup preferably from the stem ginger
  • 60 g plain flour
  • ⅛ tsp bicarbonate of soda
  • ¼ tsp ground ginger
  • 40 g chopped ginger i used stem and crystallised

Equipment

  • 1 baking sheet
  • 1 sheet of non-stick baking paper

Method
 

  1. Preheat the oven to 160℃ Fan (or 170℃ non-fan)
  2. Cream together the margarine, sugar, salt and syrup until light and fluffy
  3. Sift in the flour, ginger and bicarbonate of soda and mix to form a soft dough
  4. Roughly chop the stem and/or crystallised ginger and stir into the dough
  5. Form into two balls, each weighing approx 80g each and place on a lined baking sheet
  6. If you have time, place in the fridge for half an hour to chill, but you can also bake immediately
  7. Bake for 14 minutes until risen and slightly golden
  8. Move to a wire rack to cool

Notes

For one cookie:
15g margarine, 20g sugar, 1/2 tsp syrup, pinch of salt, 30g flour, pinch bicarb, 1/8th tsp ginger, 20g chopped ginger