VEGAN GINGER SHIRINI

INGREDIENT

250g spelt flour

1 teaspoon bicarbonate of soda

½ teaspoon cinnamon

2 teaspoons ginger powder

120g vegan butter

120g organic molasses

20g hot water

100g dark brown sugar

caster sugar to sprinkle on top

METHOD

Preheat the oven to 160c. Cover a large baking tray with parchment paper.

In a mixing bowl add all dry ingredients and mix.

In an electric mixing bowl add vegan or plant based butter and brown sugar. Using the pedal attachment beat the sugar and butter until creamy. Add the molasses and the hot water and mix for 2 minutes. Add dry ingredients and mix just to combine.

Scoop the cookies, using a small ice cream scoop or two teaspoons onto the prepared tray, leaving space between each cookie. sprinkle with sugar. Bake for 12 -15 minutes depending on the size of your scoops. Leave to cool for about 15 minutes then serve.



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