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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the brown sugar, vegan margarine, and maple syrup in a bowl until the mixture is smooth and creamy.
Stir together the plain flour, ground ginger, ground cinnamon, and bicarbonate of soda in a separate bowl.
Add the flour mixture to the bowl of wet ingredients and stir until fully combined.
Bring the mixture together into a ball and place on a floured surface.
Dust a rolling pin with flour and roll the dough out to approximately 0.5 cm thick.
Cut out the cookies using cookie cutters.
Place the cookies on a tray lined with baking paper, leaving a little space between them.
Refrigerate the tray for 15 minutes while preheating the oven to 170°C (325°F).
Bake for 10-12 minutes until the biscuits are light golden brown.
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You only need one bowl and your favorite cookie cutters.
Can I use regular margarine instead of vegan margarine?
Yes, regular margarine can be used as a substitute for vegan margarine.
How thick should I roll the dough?
Roll the dough to approximately 0.5 cm thick.
How long should I refrigerate the dough?
Refrigerate the dough for 15 minutes before baking.
What should I do if the dough is too sticky?
If the dough is too sticky, add a little more flour to make it manageable.
Can I freeze the dough?
Yes, you can freeze the dough for later use. Thaw it in the refrigerator before rolling and baking.
