Packed with ginger flavour, these vegan gingerbread biscuits are a satisfyingly sweet treat. In under one hour you can have delicious, decadent, and delightfully vegan chocolate gingerbread biscuits to enjoy guilt-free. Decorate each one with pecan halves, blanched almonds or keep them simple with plain chocolate. For more adorable gingerbread content check out our Christmas video here. 

Method

1. For the biscuits: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two large baking trays with greaseproof paper.

2. Cream together the vegan margarine and brown sugar in a large mixing bowl using an electric mixer, about 2-3 minutes.

3. Beat in the ground flax seed and water mixture, followed by the treacle and vanilla extract. Stir together the flour, bicarbonate of soda, salt, and spices in a separate mixing bowl.

4. Stir the dry flour mixture into the creamed margarine mixture in three additions until a soft dough forms.

5. Turn out the dough onto a lightly floured surface, gently kneading the dough into a non-sticky dough; you may need to add a little flour to help prevent the dough from sticking.

6. Roll out the dough to 0.5 cm | 0.25" thickness and cut out 12 rounds using a 5 cm | 2" cookie cutter. Arrange on the trays, spaced apart.

7. Bake for about 15-18 minutes until golden, set, and dry to the touch. Remove the trays to wire racks, letting the biscuits cool completely on the trays.

8. For the ganache: Place the chocolate and coconut oil in a heatproof bowl. Bring the cream to the boil in a saucepan set over a moderate heat.

9. Remove from the heat when ready and carefully pour over the chocolate and coconut oil. Let stand for 1 minute before stirring until the ganache is smooth and even.

10. Using two forks, transfer the biscuits to the ganache, turning to coat. Carefully lift out of the ganache with the forks onto wire racks to set.

11. To decorate: Decorate four biscuits with pecan halves and four with a sprinkling of chopped almonds; leave the remaining four plain. Serve once the ganache has set.

 

 

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Ingredients

• For the biscuits:
• 60 g | 1/4 cup vegan margarine
• 100 g | 1/2 cup soft brown sugar
• 100 g | 1/3 cup treacle, warmed slightly
• 1 tbsp ground flax seed, combined with 3 tbsp hot water
• 1/2 tsp vanilla extract
• 260 g | 2 cups plain flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground allspice
• 1 pinch ground cloves
• For the ganache:
• 250 g | 1 3/4 cups dark chocolate, at least 70% cocoa solids, finely chopped
• 1 tbsp coconut oil
• 250 ml coconut milk
• To decorate:
• 4 pecan halves
• 2 tbsp blanched almonds, chopped