Vegan Ginger Biscuits
Ginger Biscuits are a beloved British classic — famous for their deep warm spice, satisfying crunch, and beautiful cracked golden surface. This vegan version keeps every bit of that comforting, nostalgic flavour and texture, replacing butter, eggs, and honey with simple plant‑based ingredients. They are perfectly spiced, sweet, and crisp, making them ideal for dunking in tea, sharing, or enjoying as a treat any time of day.
Shared by paula
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 200g (1½ cups) plain / all‑purpose flour
- 100g (½ cup) caster sugar 50g,, (¼ cup) light brown soft sugar
- 100g (½ cup) neutral oil (melted coconut oil or vegetable oil)
- 3 tbsp cold water,, 2 tbsp ground ginger,, 1 tsp ground cinnamon
- ½ tsp ground cloves (optional, for extra warmth)
- 1 tsp bicarbonate of soda,, ½ tsp fine salt
- 1 tbsp golden syrup, maple syrup, or agave nectar
- Optional: extra coarse sugar for rolling
👩‍🍳 Instructions
- 1
Mix dry ingredients: Sift flour, ginger, cinnamon, cloves, bicarbonate of soda, and salt into a large bowl. Stir well to combine.
- 2
Mix wet ingredients: In a separate bowl, whisk together the oil, both sugars, syrup, and cold water until smooth and blended.
- 3
Form the dough: Pour the wet mixture into the dry ingredients. Stir gently just until a soft dough forms — do not over‑mix or over‑knead.
- 4
Shape: Roll tablespoons of dough into balls. Roll in coarse sugar if you like. Place on a baking tray lined with parchment paper, leaving space between them as they will spread slightly. Flatten very lightly with your hand.
- 5
Bake: Bake for 10–12 minutes until golden around the edges and the tops have cracked open nicely. They will feel soft straight from the oven — this is normal.
- 6
Cool: Leave them on the tray for 5 minutes, then transfer carefully to a wire rack to cool completely. They will crisp up fully as they cool.