Gingernuts

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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
  

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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)
   

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Cooking Temperature: 180 degrees

Cooking Time: 10-20 Minutes

Serves: 12-20

Keeps For: 2 weeks in an air tight container

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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.