Ginger Biscuits

I made these Ginger Biscuits to use for the crust of my Pumpkin Pie, but found that they were just as good on their own.

They have a full flavoured warmth that comes from the fresh and ground ginger, with extra spice and depth added by the cinnamon and black treacle. 

Try rolling out the dough and shaping with cookie cutters for gingerbread men or other festive decorations. Or try dipping half of each biscuit in some melted dark chocolate and leave to harden for added sweetness that'll compliment the ginger.

Vegan, gluten/wheat free, dairy/lactose free 

Ingredients:
2 cups flour
1/2 cup light soft brown sugar
1 1/2 tbsp ground ginger
1 tbsp fresh grated ginger
1/4 cup water
1/4 - 1/3 cup black treacle
1/3 cup vegan butter/marg., melted
3/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
2 tsp baking powder
1 tsp Xanthan Gum
makes approx. 20 biscuits

To Make:

• Preheat the oven to 180C.
• In a large mixing bowl, combine all the dry ingredients: flour, sugar, ground ginger, cinnamon, salt, baking powder, xanthan gum and mix well.
• In a separate bowl, combine the melted butter, treacle, vanilla, grated ginger and water.
• Combine the wet and dry ingredients and mix well by hand until all the ingredients come together in a ball of dough. You may need to add a little extra water.
• If you want to use a cookie cutter to shape the biscuits, you can freeze the dough for 1/2 hour then roll out the dough before baking. Or you can simply roll the dough into balls, pop on a greased baking tray and flatten slightly with a spoon or fork.
• Bake for 8-10 minutes. They will firm up when they cool so careful not to over bake!