Vegan ginger and turmeric cookies
March 15, 2020
: 24-26 cookies
: 45 min
: 20 min
: Easy
These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place. Enjoy with a cup of herbal tea.
Ingredients
- 100g vegan margarine (we used Stork)
- 75g light brown sugar
- 1-inch piece fresh ginger, finely grated
- 1-inch piece fresh turmeric, finely grated
- 100g golden syrup (for baking)
- ½ teaspoon vanilla extract
- 250g self-raising flour
- 1 teaspoon bicarb soda
- 1 tablespoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground turmeric
- 1 teaspoon egg replacement powder (we used Orgran Vegan Egg Replacer Mix, equivalent 1 egg yolk)
- 170g vegan dark chocolate chips (we used Guittard Akoma Organic Semisweet Chocolate Chips
- 8 pieces crystallised ginger, thinly sliced
Directions
- Step 1 In a small saucepan over low heat melt the margarine, sugar, grated ginger, grated turmeric, vanilla paste and golden syrup, stirring gently. As soon as it has combined, take it off the heat and leave to cool.
- Step 2 In a large bowl mix the flour, bicarb soda, ground ginger, cinnamon, and turmeric.
- Step 3 In a small bowl, whisk the egg replacement powder with ½ tablespoon water (or prepare accordingly to packet instructions).
- Step 4 Add the cooled sugar mixture and egg replacer to the dry ingredients and stir to combine. You may need to give it a quick knead to bring it together. Cover and chill in the fridge for 30 minutes.
- Step 5 Preheat the oven to 170 degrees Celcius (fan force). Line two baking trays with baking paper or silicone mats.
- Step 6 Once the cookie dough has chilled, use digital scales to weigh out 20-22g mounds of the mixture (it should yield ~24-26 cookies). Gently roll in the palm of your hands to shape into balls and place an inch apart on the lined trays.
- Step 7 Bake for 10 minutes or until the cookies have flattened and turned golden brown. Leave to cool for a few minutes before transferring to a cooling rack to cool completely (at least an hour).
- Step 8 Once the cookies are cool, heat 250ml of water in a small saucepan over low heat. Place a stainless steel bowl on top that fits the saucepan (to prevent the steam escaping). Add half the chocolate chips and melt gently. Once melted, remove the bowl and saucepan from the heat and add the rest of the chocolate chips. Keep stirring until completely melted.
- Step 9 Then dip each of the cookies into the melted chocolate and return to the cooling rack. Gently press a slice of crystallised ginger on top and leave to set completely. The cookies will keep for a week in an airtight.
Variations:
- For a non-vegan version, swap the margarine for butter and the egg replacer for one small egg yolk.
“Kindness is more than deeds. It is an attitude, an expression, a look, a touch. It is anything that lifts another person.” Plato
Just as these cookies are full of warming spices, reflect on whether your recent touches or interactions have been warm.
A study by Dignity Health has found that kindness not only impacts the person on the receiving end but may also help manage feelings of anxiety. Small acts are enough to trigger measurable effects – so start with a smile!
