I have experimented with this recipe all week and my 15 year old has finally given them her nod of approval, so here it is, adapted from Paul Hollywood’s Mum’s recipe on BBC Food.
Ingredients (makes 12-15 biscuits)
- 2oz vegan margarine
- 2oz caster sugar
- 2oz agave nectar or golden syrup
- 5oz self-raising flour
- 2 tsp ground ginger
- granulated sugar for rolling
Method
First of all, grease a large baking tray (even though this only makes up to 15 biscuits, they do spread when cooking ) and heat the oven to 180 degrees celcius.
Melt the margarine, caster sugar and agave nectar (or golden syrup) together in a medium saucepan and leave to cool slightly. Then mix the ginger and flour together and add them to the saucepan, combining well. Leave the biscuit dough to cool down, then roll into balls with floured hands. Roll the balls in some granulated sugar and then place on the baking tray. Use a fork to press them down slightly.
Bake on the middle shelf at 180 degrees celcius for 13 minutes.
Recipe adapted from Paul Hollywood’s Mum’s recipe on BBC Food by Nadia
