This is not really a new recipe so I am sort of cheating here, but it is my own recipe with the preparation re worked to make a different lookin’ cookie.

I made up a batch of my ginger cookie dough and instead of rolling out flat and cutting into shapes Ollie and I rolled into balls which we flattened slightly, gently pushed sunflower seeds on top and sprinkled with icing sugar then baked as usual. Delicious!

And here is the recipe for you again…..

Gingerbread Biscuits

  • 80ml sunflower oil/ olive oil/coconut oil (any is fine)
  • 6 oz sugar (white or light brown)
  • 60ml black treacle/molasses or for a lighter biccie use golden syrup
  • 60ml soya milk/coconut milk/rice milk/
  • 12oz all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½  teaspoons mixed spice
  • 2 ½  teaspoons ground ginger

In a bowl or food processor beat the sugar and oil for a few minutes. Add the treacle/molasses and soya milk/juice and stir in.
In another bowl sift all the dry ingredients and gradually add to the wet until you get a stiff dough and all the dry mix is used up.
 Put into a freezer bag and flatten out the dough with your hands. Refrigerate for at least an hour (or up to three days). You may need to rest the dough for 10 mins to soften if it has been in the fridge more than an hour.

Preheat oven to 175 c. Put baking paper on your baking trays.

Roll into balls and prepare as mentioned above. bake in oven for about 10 minutes. Remove from oven and let them rest for 2 minutes before moving them to a cooling rack.

 mmm munch munch!

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6 thoughts on “ginger and sunflower seed cookies

  1. This recipe is new to me, and looks soooo tasty! Thanks for sharing. Adapting cooking recipes to be non-dairy is a challenge for me, so I enjoy your ideas!

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