Ginger Shortbread Cookies (Vegan)
Ginger shortbread cookies - these easy vegan slice-and-bake shortbread biscuits with crystallised ginger and chocolate are simple to make but so delicious and sophisticated.
Servings 18 cookies
Ingredients
- 125 g (½ cup) vegan block butter slightly softened
- 60 g (¼ cup + 1 Tablespoon) caster or granulated sugar
- 1 teaspoon vanilla extract
- 125 g (1 cup) plain (all-purpose) flour
- 60 g (½ cup) cornflour (cornstarch)
- 75 g (2 ½ oz) crystallised (candied) ginger finely chopped
- 75 g (2 ½ oz) dark chocolate finely chopped
Instructions
- Cream the butter, sugar and vanilla together in a large bowl until pale and fluffy.
- Sift over the flour and cornflour and mix it all together until it is smooth, but hasn't yet formed a ball of dough.
- Stir in the crystallised ginger until it is evenly distributed, then bring the dough together into a ball.
- Shape the dough into a log about 5 cm (2 in) thick - use your hands and roll it on a lightly floured surface to get it as even as possible.
- Wrap the log in a piece of baking parchment, twisting the ends tightly to form a cracker shape. Refrigerate for 1-2 hours until firm.
- Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and line a baking sheet with baking parchment.
- Use a very sharp knife to slice the log into approx 8mm thick slices. Place them spaced apart on the baking sheet.
- Bake for 20-25 minutes until lightly browned around the edges and on the underside.
- Allow to cool on the tray for 5 minutes then carefully transfer them to a wire rack to cool completely.
- Melt the chocolate, either in short bursts in the microwave or in a heatproof bowl over a pan of gently simmering water.
- Drizzle the chocolate over the cooled biscuits and allow to set before storing in an airtight container.
Notes
- See post above for tips, details, make ahead instructions and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!