Vegan English ginger biscuits with fresh ginger

Outside it is gray, stormy and uncomfortable. It looks like we can not really deny the beginning of the fall . A small consolation: in bad weather, there is nothing better than a cup of hot tea, and I love tea!

Incidentally, as the temperatures drop, so does the desire for all the cozy things in life. This definitely includes baking cookies for me. Standing in the kitchen, powdered with flour, good music, a cup of cocoa and at the end the smell of freshly baked cookies. Extremely comfortable!

Vegane englische Ingwer-Kekse mit frischem Ingwer

When I brewed a cup of tea yesterday, so full of cosiness, I suddenly had an incredible desire to bake biscuits. With my ginger tea in hand, the idea of ​​what to bake was quickly found. Ginger biscuits to ginger tea can only be good, right?

The great thing about biscuits is that they are stirred together in no time at all, you just about always have all the ingredients in the house and they are wonderfully crumbly. Naturally gingery, but not too intense, but above all in the finish, if you understand what I mean;)

ingwerkekse 150x150 1 - Vegan English ginger biscuits with fresh ginger

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Vegan English Ginger Biscuits with Fresh Ginger

  Portions : 15 A tin

  calories per serving : 232 kcal

Ingredients

  •   About 3
      cm
      fresh ginger
  •   140
      g
      Cane sugar
  •   220
      g
      soft margarine
  •   320
      g
      flour
  •   1
      Package baking powder

Instructions

  1. The fresh Peel ginger, I always take a small spoon and scrape it off the shell, it works great. Now rub the ginger very finely and mix with the cane sugar. Beat the butter in a large bowl until frothy and stir in the sugar-ginger mixture. Then mix the flour and baking powder and add to the rest, then knead a nice dough.

  2. Shape walnut-sized balls, press them flat and place them on a baking tray covered with baking paper. Finally, push all biscuits crosswise with a fork.

  3. Bake in preheated oven at 200 degrees for 12-15 minutes.

  4. Leave to cool and store well sealed in a beautiful cookie jar, then hold on for a while.

I found the recipe by the way here and then only ginger powder replaced by fresh ginger and the amount of flour a little increased.

And what did I learn? As a right-handed kneading a dough with links is not so easy.

Yesterday I had a bit of my rights on a small DIY , which I will show you soon, but half as bad. More details in the next few days, be curious!

The vegan English ginger biscuits are crumbly, crunchy and with a wonderful ginger note on the finish. Ginger can not be tasted any better!

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