Just having a cup of tea and a biscuit. Do you want one? These only take 5 minutes to prep and 10 minutes to bake so you could be eating one in half an hour.
I made these to celebrate St. Piran’s Day but, as it falls during Lent, I have also “veganised” them in keeping with my Lenten promise to give up animal products. They haven’t “crinkled” on the top quite as much as they do when made with butter but they still taste scrumptious; gingery, spicy and crispy – delicious.
I don’t have much more to say on the subject except that my tea is going cold so I might make a fresh one – and have a second biscuit…
100g (4oz) Non-Dairy Spread
100g (4oz) Un-Refined Caster Sugar
2 tbsp Golden Syrup
175g (6oz) Self Raising Flour
2 tsp Ground Ginger
1/2 tsp Ground Mixed Spice
1/2 tsp Ground Cinnamon
1/2 tsp Bicarbonate of Soda
Pre-heat the oven to 180°C / Gas Mark 4
Heat the spread, sugar and golden syrup in a pan over a low heat until the butter has melted, but do not boil.
Sift the flour, ginger, mixed spice, cinnamon and bicarbonate of soda together into a bowl, then tip into the melted butter mixture and mix with a wooden spoon to form a smooth dough.
Place heaped teaspoons full of the mixture on to baking sheets, about an inch apart to allow room for them to spread.
Bake for 8-10 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before transferring to a cooling rack.