Ginger Snaps (vegan)

Hah, I don't know if this is traditionally a Kiwi recipe in particular, but it IS everything I desire in a cookie.
Featuring a beautiful crunchy crust with crystalline bite (oh the poetry is flowing now!) and a sturdy chew, so you get to savour the whole experience. I've never been a fan of cookies that dissolve the moment you get your teeth into them, and make their way into your belly sneakily like a ninja. That just facilitates stuffing in fistfuls of cookies in order to get the feel that at least you ate something, am I right?

If your teeth are tender as mine are after an unfortunate dental decision of my wisdom teeth to further crowd my jaw, then you could also rightfully dip them in a hot beverage. I think that is reason enough to indulge that habit, plus coffee-ginger bliss!

Very artistic attempts to create some drama :)
Anywho, here's how to create a plateful of these beauts yourself!



1/4 cup + 1 tbsp margerine
1/2 cup granulated sugar (use coconut sugar if you want)
2 tsp fine ground flax + 2 tbsp aquafaba*
2 tbsp barley syrup/rice syrup/agave/honey (must be syrupy!)
2 heaped teaspoons ground ginger (add grated ginger for a kick)
1/2 tsp cinnamon
1 cup barley flour (add up to 1/4 cup more if dough is too wet)
1 tsp baking soda
little dash of salt

1/2 cup sugar for rolling the cookies in

Preheat oven to 175 C (350 F). Place parchment paper on a baking tray.
Mix your double strength vegan egg: combine flax and aquafaba (liquid from cooking beans or from canned beans).
Beat the margerine and sugar until light and creamy. Add the 'egg' and mix vigorously.
Mix in your chosen syrup, I used barley to be different, it has a malty flavour.
Now sift in all remaining ingredients, starting with 1 cup of flour.
Mix until combined, the dough will be very soft. If it is too sticky to roll into balls at all, add extra flour little by little until the dough is manageable.

Now roll generous tablespoons of mixture through the extra sugar, place on the parchment paper and flatten gently into discs.
Bake for 8-12 minutes, the longer baking time results more "snappy" cookies.
Once done, allow to cool on the tray until they firm up, then cool on a cooling rack.
If it looks like this, you are ready to bake.

Beautifully irregular!

In theory these cookies will last 2 weeks in a cookie tin, but they will probably be eaten before then!


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