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Four Forms of Ginger Cookies (Vegan)

I keep saying to myself that I won't do more cookie recipes, and yet here we are. I'm not sure what exactly inspired me to make these except for the thought that it makes sense, and I asked myself why I hadn't before. I borrowed from my Four Forms of Gingerbread Loaf with the notion of adding as much ginger to these as possible, which is perfect in the case of the ginger beer as I needed a liquid. I appreciate it doesn't use a lot of ginger beer but who doesn't like to drink ginger beer? In the case of the grated ginger, since writing my gingerbread recipe, I've taken to always having a jar of ginger paste (by KTC) in the fridge and so used this rather than using proper fresh, what can I say it's conventient and quicker. I used my Speedy Vegan Chocolate Chip Cookies recipe as the basis of the recipe itself, although I've used lower quantities of ingredients which makes slightly smaller cookies (I know usually my cookies are rather huge), but you can easily double the quantities if you want to make more.

Makes 12

Hands-on Time 10 minutes

Baking Time 14 minutes



Ingredients

75ml Olive oil

70g Dark brown sugar

50g Caster sugar

40ml Ginger beer

1/2 tsp Root ginger (grated)

145g Plain flour

1 3/4 tsp Ground ginger

1/4 tsp Bicarbonate of soda

1/2 tsp Baking powder

1/4 tsp Fine salt

25g Crystallised ginger


Equipment

Bowl

Whisk

Spatula

Bread knife

Baking sheet (ideally aluminium)

Baking parchment

Spoon

Wire rack


Preheat the oven to 170°C/150°C (Fan)/325°F/Gas mark 3.


Add the oil, both sugars, and ginger beer to the bowl and beat with a whisk until thick and dark.

Add the grated ginger, flour, ground ginger, bicarb, baking powder, and salt, swap to a spatula and fold until there are are no white specks.

Finally, add the crystallised ginger to the mix and fold it in until evenly distributed.

Line a baking sheet with parchment. Dollop half of the mixture into 12 mounds onto the parchment, evenly spaced apart.

Pop the sheet into the oven for 14 minutes until you have golden cookies.

Remove the sheet from the oven when the time has passed and slide the parchment, with cookies, onto a wire rack.

Enjoy!


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