Cocoa’s Memorial Vegan Crystallised Ginger Biscuits
A few years’ ago we agreed to let Molly have a gerbil. She found one at a local pet store and it was love at first sight – Cocoa was a ginger gerbil and Molly was delighted. We bought two others as we were told Cocoa would die of loneliness if we didn’t. Cocoa remained Molly’s absolute favourite. Two years after buying her we rushed her to the vet with a chest infection. She took her antibiotics really well and recovered. Two weeks ago we had the same rushed journey with her to the vet – antibiotics again, and again she took them happily. She appeared to recover, was her gerbilly self after 48 hours. Near the end of the second week of antibiotics we were pretty confident she was out of the woods. Here she is grabbing the syringe...
Sadly we were wrong. Yesterday Molly found her dead in the special cage we bought so she could recover without being stressed. You can imagine the reaction, the tears, the sense of how unfair it all is, and the shock because she appeared to be recovering.
My motto is ‘when in doubt, bake’. So…here is a new recipe in honour of Cocoa. Crystallised Ginger Biscuits – vegan of course. These are a really light biscuit with a delicate crunch on the outside and a soft centre. The ginger reminds us of the colour of Cocoa’s coat; and ginger is one of Molly’s favourite flavours.
We buried Cocoa in her favourite coconut in the garden, and my brother, Molly’s beloved Uncle Christopher, phoned from Canada to offer support to his distraught niece. Julian has planted Iris’s over her grave so Molly will always know where she is. Tea and ginger biscuits followed a short ceremony.
Oh…and by the way…if three years’ ago anyone had told me that a gerbil would get this amount of attention in our house I’d have laughed…and laughed…
Cocoa’s Crystallised Ginger Biscuits
Free From: Dairy, Egg, Soya
Preparation Time: 20 minutes
Baking Time: 10 minutes per tray
Temp: 170°, 350°
3 cups plain flour
3/4 cup Pure Sunflower margarine (or any dairy free margarine)
1/3 cup Trex Vegetable Fat
1/2 cup chopped Crystallised Ginger
1 tbsp. plus 1 tsp Ground Ginger
1 1/2 cups Caster Sugar
1 tsp baking soda
2 tsp baking powder
Pinch of sea salt
3 tsp egg replacer whisked with 6 tbsp. water
Chop up the Crystallised Ginger into small pieces.
In a large bowl mix the flour, baking soda, baking powder, pinch of salt, ground ginger.
Stir in the chopped ginger
Whisk the egg replacer and water until frothy, add to the flour mixture.
Cream the margarine and Trex with the sugar until fluffy.
Mix in the flour mixture to the creamed sugar mixture.
You will have a firm dough that is easy to handle.
Depending on the size of biscuit you’re after roll about a tablespoon of dough into a ball, place on a greased baking sheet and flatten a little bit with a fork.
Bake for 10 minutes until golden, take out of the oven and give the tray a good whack on the counter top.
Cool cookies on a wire rack.
Store in an airtight tin.
These are a really lovely biscuit – the ginger gives warmth and the texture is very light.
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