Friday, June 13, 2014

Vegan & Sugar-Free Gingernut Biscuits

Lately I have found myself rummaging through my mum's extensive cookbook cupboard. If you grew up in Australia in the 80s or early 90s, you may be familiar with the Women's Weekly cake cookbooks and have even had the cakes made for your birthday. Sorry to disappoint but today's recipe isn't a vegan version of one of the cakes, but it is an adaptation of a recipe from one of the Women's Weekly biscuit cookbooks.

While you could purchase yourself a pack of gingernut biscuits from the supermarket, nothing tops homemade. Better yet, these are honestly so easy to make. The store-bought are relatively low in fat, but these are even more-so. The main difference are that these are sugar-free, lower in carbs, and salt-free. 

I usually don't cook with margarine, however this recipe called for so little of it, so I just went with it. I'm definitely keen to experiment and see if the same results can be achieved without the use of margarine. I'll be sure to update you once I get around to it. For now, here's the recipe:



Ingredients

1 Cup of Plain Flour
60g Meadowlea - Cook & Bake Buttery (Unsalted)
1/4 Cup of Natvia
1 tsp Orgran Egg Replacer
2 Tbsp Water
1 tsp Pureharvest Rice Malt Syrup
1/8 tsp Bicarb Soda
1 tsp Ground Ginger
1/2 tsp Ground Cinnamon


Directions

Preheat your oven to 180 degrees Celcius fan-forced
Sift the flour, Natvia, bicarb soda and spices into a large bowl
Rub in the buttery spread to the dry mixture until it resembles crumbs
In a separate bowl whisk together the egg replacer and water until frothy and then add the rice malt syrup
Pour the wet ingredients into the other bowl and stir until it comes together into a dough
On a floured board roll the dough out to around 2-3mm thickness
Using a scone or cookie cutter, cut out the biscuits and transfer to an oven tray or silicone mat
Place in the oven and bake for 12-15 minutes until light brown
The biscuits will still be slightly soft, but they will harden once removed from the oven
Allow to fully cool before transfering to an air-tight container

Makes 40 biscuits

Macros per biscuit

22 calories
0.3g protein
1g fat
2.7g carbs
0.2g sugar
0.1g fibre




2 comments:

  1. What is cook and bake buttery?

    ReplyDelete
    Replies
    1. Hi Laura,
      The Meadowlea - Cook & Bake Buttery (Unsalted) is a type of margarine ie. vegan butter.

      Delete