Six-Spice Ginger Cookies

by Alice Zaslavsky, from In Praise of Veg

Sigh, where to begin with this little beauties? It’s hard to decide whether to start with the fact this batch makes about 50 cookies (!), that they’re infinitely better than any other Ginger Nut biscuit or the recipe is blissfully easy to make. The recipe did recommend making a double batch and freezing for up to a month. Do your future self a favour if you make this recipe by doubling the batch.

🌱 Vegan substitutions were easy for this recipe: ⠀

🧈 BUTTER @nuttelexspread Buttery is my every day and cooking butter. ⠀

🥚EGGS I used 2 teaspoons of @orgranfoods No Egg Egg Replacer with 1 tablespoon of water.⠀

📚 RECIPE @inpraiseofveg ‘a modern kitchen companion’ by @aliceinframes

🗣 Favourite phrase from this recipe: “stir just enough for the dry bits to make friends and get rid of the lumpy bits”.  

As the recipe yields so much dough and was cooked across a number of batches, I varied the cooking time slightly for each batch. Some are a little more burnished and crunchy, others more golden and chewier in the middle. Don’t ask me to pick a favourite, that wouldn’t be fair. Also, each time you open the container these cookies are stored in, the smell is almost as delicious as the freshly-baked-and-out-of-the-oven-smell.

Six-Spice Ginger Cookies

Six-Spice Ginger Cookies

by Alice Zaslavsky from In Praise of Veg
These cookies are infinitely better than any other ginger biscuit I've ever tasted, which is perfect as the batch yields about 50 cookies!
Prep Time 20 mins
Cook Time 7 mins
Resting Time 1 hr
Total Time 1 hr 27 mins
Cuisine Australian
Servings 50 Cookies

Equipment

  • In Praise of Veg Cook Book
  • Large Saucepan
  • Wooden Spoon
  • Large Mixing Bowl
  • Rolling Pin
  • 3 x Large Baking Trays
  • Coarse Grater

Ingredients
  

  • Full ingredient list and method in In Praise of Veg
  • 1/2 cup Black Treacle
  • 1.5 tsp Chinese Five Spice
  • 1.5 tbsp Ground Ginger
  • 1/4 cup Crystallised Ginger
  • 2 tsp Orgran No Egg Egg Replacer

Instructions
 

  • In Praise of Veg Cook Book
    Please buy this book. It is without doubt, the most glorious cook book I've ever owned. I find myself reaching for it even when I'm not looking for recipe inspiration to simply soak up the joyousness of it's pages. I've learned so many cooking tips and invariably have a chuckle as Alice brings her engaging personality to light through each of the pages.
    In Praise of Veg Cook Book
  • Vegan Substitutions
    Vegan substitutions were easy and worked very well for this recipe. You'll find the full ingredient list and method on page 106 of In Praise of Veg, with my vegan substitutes below.
    Six-Spice Ginger Cookies
  • 🧈 BUTTER @nuttelexspread Buttery is my every day and cooking butter.
    Six-Spice Ginger Cookies
  • 🥚EGGS I used 2 teaspoons of @orgranfoods No Egg Egg Replacer with 1 tablespoon of water.
    Six-Spice Ginger Cookies
  • 🗣 Favourite phrase from this recipe: "stir just enough for the dry bits to make friends and get rid of the lumpy bits”.  

Notes

This recipe works perfectly with vegan substitutions, so much so it’s become my go-to cookie recipe. Typically, I chill the dough overnight which means I can roll it out and have in the oven ready for morning tea. Aside from the taste, I love that this recipe yields 50 good-sized cookies. It doesn’t make it so hard to part with a portion of the batch when there’s such an abundance of deliciousness.
We appreciate the work of recipe developers and acknowledge the tremendous effort required to publish their creations, which is why we will never republish a recipe without prior permission. Please support the recipe creator by purchasing a copy of their cook book, or visit their website for the original recipe. The Modern Vegan Guide is your recipe companion, assisting you to veganise recipes and provide an honest review from our test kitchen.
Keyword Alice Zaslavsky, Bakery, Cookie, Ginger, Sweet, Vegan
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