These Crunchy, Gluten-Free, Vegan Ginger Oat Biscuits have that warming zing you can only get from ginger. The fact they are gluten-free and vegan is just an aside. They are fantastic. They are great on their own with a cup of tea or if you are feeling really decadent you can use them to make an (vegan) ice-cream sandwich. Just take you favourite non-dairy ice-cream and sandwich it between two biscuits. Delicious!!!

Want some more biscuit ideas??? You will LOVE Gluten Free, Vegan Shortbread.

Allergy Information – Crunchy, Gluten-Free, Vegan Ginger Oat Biscuits

Crunchy Gluten-Free, Vegan, Ginger Oat Biscuits are gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free*, tree nut free.

*For soya free ensure margarine is soya free.

Top Tips – Crunchy, Gluten-Free, Vegan Ginger Oat Biscuits

The trick to making these biscuits crunchy is to bake them at a high heat and then turn the oven down. The biscuits crunch up on cooling. If you forgot to turn the oven down or they are not crunchy enough when they have cooled pop them back in the oven at 140 C (fan) for 10 minutes.

Recipe – Crunchy, Gluten-Free, Vegan Ginger Oat Biscuits

Difficulty easy

Serves 6+ (makes 18 large biscuits)

Preparation time 15 minutes

Cooking time 30 minutes

Serves 6+ (makes 18 large biscuits)

Preparation and cooking time 50 minutes

Ingredients – Crunchy, Gluten-Free, Vegan Ginger Oat Biscuits

200 grams sugar

125 grams gluten-free, vegan margarine (*for soya free check ingredients)

85 grams golden syrup

1 tablespoon ground flax seeds

1 tablespoon egg-replacer (e.g. Orgran, Ener-g)

4 tablespoons hot water

0.5 teaspoon bicarbonate of soda

200 grams gluten-free plain flour

150 grams gluten-free oats

2 teaspoons mixed spice

1.5 teaspoons bicarbonate of soda

1 teaspoon baking powder

25 grams grated fresh ginger

Method – Crunchy, Gluten-Free, Vegan Ginger Oat Biscuits

1. Preheat the oven to 180 C (fan)

2. Place the sugar, margarine and golden syrup in a small pan and gently heat until everything is melted and the sugar has dissolved. Set aside to cool

3. Place the ground flax seeds, egg-replacer and hot water in a cup and mix well. Set aside

4. Place the gluten-free plain flour, gluten-free oats, mixed spice, one teaspoon of bicarbonate of soda (the other half a teaspoon is for the flax seed mix later), baking powder and fresh ginger in a mixing bowl and mix really well to make sure the ginger is evenly distributed

5. When the margarine mixture is cooled to room temperature (it is very important to allow this to happen) mix it in to the flour and oat mixture and mix really well

6. Add the remaining half a teaspoon of bicarbonate of soda in to the flax seed mix and stir well. Add this to the flour, oat and margarine mixture. Stir well

7. On two large flat baking sheets (either greased or with baking sheets to prevent sticking) place a tablespoon of the mixture at evenly, well-spaced, intervals. The mixture will spread a little as it cooks so make sure they are well placed

8. Place the baking sheets in the oven for 10 to 15 minutes. Check after 10 minutes. The biscuits should be a golden brown colour. Once they are turn the oven down to 140 C (fan) for a further 15 to 20 minutes. Remove from the oven when a rich golden brown and cool on a wire rack

9. Serve with a cup of tea.

