Ingredients
To make Ginger Snaps, you'll need:
- 50g soft pure vegetable margarine
- 50g Stevia
- 2 tsp. pure vanilla extract
- 100g almond flour
- 75g plain flour
- 2 tbsp. stem ginger, finely chopped
- ½ tbsp. baking powder
- ½ tbsp. ginger minced
- 2 tsp. ground cinnamon
- ½ tsp. grated nutmeg
- 4 tbsp. unsweetened soya milk
Method
- Preheat the oven to Gas Mark 5 of 190°C and line a baking tray with baking parchment.
- Pop the vegetable margarine and Stevia in a large bowl and mix until light and creamy. This takes 3-4 minutes.
- Mix in the vanilla extract and beat some more.
- Throw in the plain flour, stem ginger, baking powder, ginger, cinnamon, nutmeg and salt and combine thoroughly.
- Add enough soya milk to make soft dough and shape the dough into 12 balls.
- Place the balls on the baking trays, spaced somewhat apart.
- Flatten each ball and bake for 10 minutes until the biscuits are golden brown.
- Pop the cooked biscuits onto a cooling tray and cool for 5 minutes.
- You can now tuck in with a hot drink and relish!
Nutritional Facts (Per Serving)
Calories 106 | Total Fat 8g | Saturated Fat 1g | Carbohydrates 7g | Fibre 0.8g | Protein 2.4g
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