I love, love, LOVE ginger nuts, i am a ginger nut-nutter. They hold up beautifully when dunked in a cuppa, add extra zing to a biscuit cheesecake base. SURE you could just buy a pack for 45p or so, but wheres the fun in that? Using agave instead of golden syrup really pairs well with addition of lemon zest and is a nice feture you dont get in store brought ones. I tried to make gluten free ones, but gluten free baking if my major weakness so they didn’t work out too well 
Maybe you awesome people could give me some tips? So here’s a few more pic’s and the recipe of my favorite cookie, they’re just so lovely!
Ingredients:
1/4 cup vegan margarine
1/4 cup golden caster sugar
3 tbsp agave
1 tbsp molasses
finely grated zest of two lemons
1 1/4 cup plain flour
1/4 tsp baking soda
1 tsp mixed spice/pumpkin pie spice
1 tbsp ground ginger
Method:
Preheat the oven to 180c/350f and grease two cookie sheets. Add the vegan margarine too a pan and melt over a gentle heat, add the agave, lemon zest, molasses and golden caster sugar and gently swirl around in the pan until the sugar has dissolved into the other ingredients, don’t over mix this as it will crystalline and not dissolve fully. Once the sugar has dissolved, take off the heat and allow to cool slightly. Mix the plain flour, baking soda and spices in a bowl with a fork. Make a well in the centre and pour in the melted marg-sugar-syrup mixture and stir well to combine. Once the dough has come together, scoop it out 1 heap teaspoon at a time, roll into a ball and flatten into a disk on the baking trays, bake for 15 minutes, remove from oven and cool on wire racks before eating.
Definetly trying these this weekend, look yummy.
I am still counting and you haven’t once posted something that I didn’t immediately want to eat. I think this has to be some sort of a record for a food blog and me! Kudos on your amazing recipes and so long as you steer clear of okra, you and I are going to get along JUST fine 😉
Don’t worry I will stay clear of okra….. wait I don’t think ive ever had okra??
Good…lets keep it like that 😉
I’m a nut 😉 for ginger! These look so nice and soft.
Appearances are very deceptive, well in this case. They are pretty hard, in s good way means they don’t fall in your tea when you dunk em. I love ginger, as soon as I get a ice cream maker im making Somer’s ice cream with the ginger for sure!
Interesting! They look so pillowy! I like a good crunch as much as the next person – good for dunking in a latte, too!
This morning I made a very quick vanilla ice cream (using coconut milk) from a recipe Somer passed along to me. Quite tasty. An ice cream maker is a good investment!
Aw, I’m touched!
They look just utterly delicious, Alexander! My husbnad is a big ginger fanatic! I must make htese cookies for him, especially for him!
These look perfect! Lemon zest and ginger = Wowza. So I totally struggle with gluten free baking as well. But a girlfriend of mine is a gluten free vegan blogger (be prepared to be blown away by all her awesome shiz). Her homemade gluten free mix is the best I’ve ever tried. Here’s the link, oh and I made it without the teff (teff wasn’t in the mix before): http://www.forkandbeans.com/2013/02/13/caras-gluten-free-flour-blend/
Ive only just got this comment, my wordpress seems to be doing funny things lately, turns out ive got a tonne of unread things :O
I’ve got some of these in the oven right now I’m so excited. The dough tasted amazing I’ve just finished ‘cleaning up’ the pan and bowl.