Vegan Gingerbread Biscuits
We baked these Vegan Gingerbread Biscuits for VE Day 2020 for our socially distanced street party (the year of the coronavirus). It can be found in Vegan VE Day Bakes which also contains a Vegan Scone Recipe and a divine Cinnamon and Raisin Banana Bread. But incase you are just looking for a Vegan Gingerbread Recipe. Look no further.
Ingredients for Vegan Gingerbread Biscuits
110g Stork Baking Block
120 g Caster Sugar
60 g Muscovado Sugar
3 tbsp Aquafaba (Chickpea Water)
3/4 tsp Baking powder
1 tsp Ground Cinnamon
8 cm Ginger (or 1 tsp Ground Ginger)
1/4 tsp Ground Nutmeg
1/4 tsp salt
300 g Flour
50 g Ground Almonds
40 g Cornflour
Creating Vegan Gingerbread Biscuits
You can make this in a stand mixer using the creaming beater or the good old fashioned way with a large bowl & wooden spoon
- Wash Your Hands!
- Pre-heat the oven to Gas 5
- Add the 110 g Stork Baking Block, 120 g Caster Sugar & 60 g Muscovado Sugar to your mixer or bowl & cream together until well combined & a little fluffy (the stork is fabulously easy to work with)
- Pour in the 3 tbsp Aquafaba
- Then the 3/4 tsp Baking powder, 1 tsp Ground Cinnamon, 8 cm Ginger (or 1 tsp Ground Ginger), 1/4 tsp Ground Nutmeg, 1/4 tsp salt, 300 g Flour, 50 g Ground Almonds & 40 g Cornflour
- Give all a good mix, until you have a nice firm biscuity paste
- Compact it into a ball or a block just so it is all solid & smooth
- Cover with some film & put in the fridge for 20 mins
- Prepare a tray with some greaseproof paper. Ideally a tray that the mix will fill up.
- Take the dough from the fridge & put in the tray and begin to roll out with a non-stick rolling pin or use some flour with a wooden one. Get the Biscuit Dough rolled out nice and even at about an inch thick.
- You can of course roll the dough out on a floured work surface & cut out shapes etc instead.
- Bake the biscuit for 30 mins on Gas 5
- (Please note times are approximate as all ovens vary)
- Test the biscuit is cooked by pushing a knife/skewer into the centre & checking it comes out clean
- Whilst the biscuit cools it will begin to firm up, so if cutting it like me begin to do this about 10 mins after it comes out of the oven with a good bread knife
- If you want to be a perfectionist, measure your sections with a ruler. In fact, your maths kit you had a school that you probably never used is fab for angles & measurements
- We decorated ours for VE Day, but you can always just sprinkle some sugar over them. Store them in a airtight container.