Six-Spice Ginger Cookies
by Alice Zaslavsky from In Praise of VegThese cookies are infinitely better than any other ginger biscuit I've ever tasted, which is perfect as the batch yields about 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 BookPlease 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.
- Vegan SubstitutionsVegan 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.
- 🧈 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.
- 🗣 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.
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