The other day I got a bit of a craving for Ginger Nuts (no, that’s a type of biscuit), probably due to the fact that it’s getting cold here and gingery things make me feel much better. I decided to make my own and went scuttling about for a recipe, only to find not one that used real fresh ginger instead of ground ginger or that horrible crystalized stuff.
I thought this was a travesty, so here we are – a vegan cookie recipe that uses fresh ginger AND real orange juice!
(Makes 12 cookies)
1 1/4 cups plain flour
1 tsp ground cinnamon
1 tsp baking soda
1/3 cup vegan margarine
1 cup sugar
2 tbsp ground flaxseed
5 tbsp water
1/4 cup molasses
1 tsp fresh ginger, grated
1 tbsp orange zest
1 tbsp freshly-squeezed orange juice
Preheat the oven to 180 degrees Celsius and grease a baking tray or line it with greaseproof paper
Sift together the flour, cinnamon, and baking soda
In a separate bowl, cream together the margarine and sugar until smooth
In a cup, mix together the flaxseed and water til it becomes gelatinous
Stir this into the margarine mix
Stir in the molasses, grated ginger, orange zest and orange juice
Stir the butter mixture into the flour mixture and stir until totally combined
Roll the mixture into 13-15 small balls and place on the baking tray
Push down a little with a fork, but not too much
Place in the oven for 10-12 minutes
Allow to harden up by cooling, then enjoy!
I know I’ll please all the Brits by saying that these are the absolute PERFECT consistency for dunking in tea. You’ll need to pull them out of the oven a little bit before the look ready, as they firm up when they cool, but you’ll be well rewarded for keeping your eye on the oven window.
The only problem is that now I can’t stop eating them.