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Gingernuts


Ingredients

  • 60g soya marge
  • 175g wholemeal self raising flour
  • 60g raw brown sugar
  • 100g black treacle
  • 3/4 tsp baking powder
  • 2 tsp ground ginger
  • Zest of one lemon
Picture

Method

  1. Mix the sugar into the flour, then rub the soya marge in until the mixture resembles fine bread crumbs
  2. Gently heat the treacle in a saucepan until it is fluid, then add the baking powder and ginger
  3. Stir the ginger treacle and lemon zest into the flour mixture until it forms a soft dough
  4. Divide the dough into even pieces; you can either form balls or roll it out and use a cookie cutter
  5. Arrange on a sheet of greased paper, allowing space between biscuits
  6. Bake for 10 - 20 minutes depending on the size of the pieces (12 balls take about 15 minutes to rise to soft biscuits)

Cooking Temperature: 180 degrees

Cooking Time: 10-20 Minutes

Serves: 12-20

Keeps For: 2 weeks in an air tight container


Tips and Comments

  • Cook for longer if you want good dunking biscuits or a shorter time if you prefer a sticky texture!
  • Makes an excellent base for a Ginger and Lemon Not-Cheesecake!
  • See Not-Dairy for info on soya marge.

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