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Vegan Ginger Crinkle Cookies

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Vegan Ginger Crinkle Cookies
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Winter baking is when Ginger really comes into it’s own.  We eat a lot of Ginger over the Christmas Holidays…it’s such a fabulous spice and works so well in cookies, cakes and loafs.  How much Ginger you use is up to you – the more Ginger, the more hit of hot spice you get. For these Vegan Ginger Crinkle Cookies we added 3 tsp of ground Ginger – you can reduce it to 2 tsp if you prefer.

These Vegan Ginger Crackle Cookies are gorgeous cookies – the coating is made in the same way as our Vegan Chocolate Crinkle Cookies – its super simple and very pretty. The coating is quite sweet (two types of sugar) but it contrasts nicely with the hot Ginger.

Vegan Ginger Crinkle Cookies Allergy Mums

Like most cookies – the dough is best if it’s chilled for a few hours. It simply makes it easier to handle as it firms up a bit.

Vegan Ginger Crinkle Cookies Allergy Mums

Vegan Ginger Crinkle Cookies Allergy Mums

Vegan Crinkle Ginger Cookies

A lovely spicy cookie with a crisp sugar coating. Dairy and Egg Free. Preheat oven to 170°C 350°F
Print Recipe Pin Recipe
Prep Time 30 mins
Cuisine Vegan
Servings 18

Ingredients
  

  • ¾ cup Dairy Free Margarine
  • 1 ½ cup Dark Brown Sugar
  • 4 tbsp Dark Treacle
  • 1 Flax Egg (2 tsp ground flax plus 2 tbsp water - whisked) You can use other egg replacers if you like - go for replacing 2 eggs with Orgran Egg replacer.
  • 2 cups Plain Flour
  • 1 tsp Baking Powder
  • ½ tsp Nutmeg
  • 3 tsp Ginger
  • ½ tsp Cloves
  • ¼ tsp Sea Salt
  • ½ cup Demerara Sugar For rolling the cookies in (first covering)
  • ½ cup Icing Sugar For rolling the cookies in (second covering)

Instructions
 

  • Melt the margarine, and mix with the brown sugar and the treacle
  • In a separate bowl mix the flour, spices, baking powder, sea salt.
  • Mix together the treacle mixture with the flax egg, then add in the dry ingredients and mix until you've a firm but pliable dough
  • Chill for 3 hours
  • Put the demerara sugar on a large plate, and sift the icing sugar onto a separate plate.
  • Roll about a teaspoon of dough in your hands to make a ball, roll in the Demerara sugar, and then roll in the icing sugar. I place the rolled cookies onto a large plate as I go.
  • Place on a cookie sheet covered in baking parchment, and bake for 13-15 minutes. Cool on a wire rack and seal in an airtight container. Any excess icing sugar will fall off a bit.
Keyword #christmasbaking, #cookies, #veganbaking, christmascookies, dairyfree, dairyfreebaking, dairyfreecookies, eggfree, eggfreecookies, plantbased, vegan, vegancookies

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