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!
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
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.