Crispy Ginger Cookies with Crystallized Ginger
Ingredients
- 200g/7oz dairy-free margarine
- 125g/4 1/2 oz soft light brown sugar
- 100g/3 1/2 oz golden caster sugar
- 1 tsp vanilla extract
- 250g/9oz plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150g crystallised ginger, chopped
- 2 teaspoons ginger powder
- 1 tbsp soya milk
Preparation
Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.
Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl or bowl of a free-standing mixer. Sieve the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth.
Add ginger pieces and powder and soya milk and mix again until the ginger pieces are thoroughly incorporated
Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays, allowing plenty of space between each cookie as they will spread during cooking.
Bake for about 10 minutes, or until golden brown.
Remove from the oven and leave to cool on the baking trays.
