Chewy Ginger Biscuits

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These vegan ginger biscuits are deliciously chewy and have a real fiery kick!

Chewy Ginger Biscuits

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Adaptable for both Gluten and Dairy Free Vegan Chewy Ginger Biscuits

Indulge in the warm, comforting flavors of chewy ginger biscuits, a delightful treat perfect for cozy gatherings or a moment of self-indulgence. These biscuits boast a harmonious blend of sweet and spicy notes, combined with a satisfying chewiness that makes them utterly irresistible.

To craft these delectable delights, begin by creaming together margarine, granulated sugar, and soft brown sugar until light and fluffy. This forms the base of our biscuit dough, lending richness and sweetness. For a gluten-free version, opt for gluten-free plain flour, ensuring a delightful texture for all to enjoy. If using traditional flour, omit the xanthan gum.

Next, infuse the dough with the distinctive warmth of ground ginger, adding depth and complexity to each bite. For an extra burst of flavor and texture, fold in chopped crystallized ginger, imparting delightful pockets of chewiness throughout.

To bind the ingredients together and enhance the sweetness, drizzle in golden syrup. A pinch of salt rounds out the flavours, balancing the sweetness and enhancing the overall depth of the biscuits.

Once the dough is thoroughly mixed and fragrant with ginger-spiced goodness, portion it into rounds and gently flatten them onto a baking sheet. Pop them into the oven, where they’ll transform into golden-hued delights, filling your kitchen with the irresistible aroma of ginger and spice.

After a brief stint in the oven, these chewy ginger biscuits emerge, their edges golden and their centres delightfully soft and chewy. Allow them to cool slightly before indulging, savouring each bite of these delectable treats that perfectly marry sweetness, spice, and chewiness in every mouthful. Whether enjoyed with a steaming cup of tea or savoured as a standalone treat, these ginger biscuits are sure to leave a lasting impression. Warming both hearts and palates alike.

Ginger

Ginger is well known for its ability to help digestion. Eating ginger biscuits is a well known treatment for travel sickness. As far back as the Elizibethen era it has been known to ‘comfort’ the stomach. In fact it is Gingerol which is a naturally occurring compound in ginger root.

Gingerol encourages gastrointestinal mobility to aid efficient digestion preventing food hanging around in the stomach. Anyone like me with food intolerances will recognise that heavy feeling of food on your stomach! Because of this, it is often used as a treatment for chronic indigestion. Gingerol also has anti-inflammatory and antioxidant effects to help prevent damage to our cells.

These biscuits are really quite fiery with the ground ginger and chunks of chewy crystallised ginger. Personally I like them like that, but if you prefer a slightly tamer biscuit then feel free to decrease the amount of both dried ginger and crystallised ginger. Be aware if you are taste testing the batter that the flavour of ground ginger always intensifies after cooking.

Baking with Gluten Free Flour

The primary difference between normal flour and gluten-free flour lies in the presence of gluten, a protein found in wheat, barley, and rye. Normal flour, typically made from wheat, contains gluten, which provides elasticity and strength to dough, helping it rise and maintain its shape. This makes it ideal for traditional baking recipes like bread, cakes, and pastries, where a chewy texture and structure are desirable.

In contrast, gluten-free flour is formulated to cater to those with gluten intolerance or celiac disease. It is made from a variety of alternative grains and starches, such as rice flour, almond flour, coconut flour, or tapioca starch, and often includes a blend to mimic the properties of gluten. Because gluten-free flour lacks the binding and elastic properties of gluten, additional ingredients like xanthan gum or guar gum are often added to provide structure and prevent crumbling.

This difference impacts the texture and consistency of baked goods, requiring adjustments in recipes to achieve similar results to those made with normal flour. However, if used correctly gluten free flour blends can achieve a similar result to normal flours, often with other benefits to texture and consistency as well as ease of digestion.

Try the Chewy Ginger Biscuits

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too.

Rebecca K.

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