I’ve managed to get infected with the you-know-what, so now I’ll be on a diet of tea and superfoods. And what works better with tea than these delicious vegan cookies? I have decorated them with lavender from the garden (which also makes them taste a little of lavender), but you can also use other ingredients as decoration, e.g. anis seeds. I also think that edible flowers would look phenomenal on these cookies (I yet have to try this!).
Vegan Ginger Biscuits
Ingredients
- 1 tbsp flaxseed
- 2 tbsp water
- 90 g sugar
- 110 g light syrup
- 75 g vegan butter
- 2 tsk baking powder
- ½ tbsp cinnamon
- 250 g flour
- Juice and zest of ¼ lemon
- 15 g ginger fresh
- Lavender or aniseed as garnish
Instructions
- Blend flax seeds and soak them in water for 5 min
- Whisk flaxseed and sugar light in a bowl
- Whip syrup and butter till fluffy in the bowl
- Mix baking powder, cinnamon, and flour together in another bowl
- Grate the ginger and the peel of the lemon with a fine grater
- Squeeze the juice from the lemon
- Mix the contents of the two bowls together and add the lemon and ginger
- Roll the dough into a “sausage” shape of about 10 cm thick and put it in the fridge for 1 hour or the freezer for 30 minutes
- Cut slices from the “sausage” and place them on a piece of baking paper
- Sprinkle lavender or anise seeds on top of each biscuit and press them lightly into the cake
- Bake the biscuits in the oven at 190°C for 10 min