100% Vegan : Soft Vanilla and Ginger Shortbread Biscuits
A Baking Story (Pt.21)
Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.
Soft Vanilla and Ginger Shortbread Biscuits
Vanilla and ginger are amongst my favourite flavours to use together because the ginger is spicy and warm whilst the vanilla offers a nice smooth taste atop which makes the biscuit taste even softer than it actually is. Ginger and vanilla normally is not a popular flavour because people either do not think they go together, or they don't get the ratio correct. When it comes to vanilla and ginger, you want to make sure that there is about double the amount of vanilla as there is to ginger because of the fact when you bite into the biscuit, you want to taste the vanilla first and then, get the warmth and just the warmth of the ginger.
The smooth taste is always the best one to taste first because it creates a creamy texture without any cream. If you have not got any vanilla then the following flavours will also do well as substitutes:
- Maple Syrup
- Lemon Zest
- Almond Extract
- A Shot of Rum
What we'll go through now is the recipe but remember, if you're out of vanilla, you can use any of the other flavours above. If you're out of ginger then cinnamon should be fine but be aware that if you're out of both, you will need to match your flavours correctly. Cinnamon is a great flavour with toffee, butterscotch or coconut if you would like my opinion.
You Will Need
- 200g of Plant-Based Butter
- 100g of Icing Sugar
- 2 tbsp of Vanilla Extract
- 1 tbsp of Ground Ginger
- 250g Plain Flour
- 1 tbsp Almond Milk
Here's a tip if you're making them for a party. Grab some dark chocolate and melt it in the microwave. Then, when its melted to the point of liquid, grab a fork and with the fork, drizzle the melted chocolate over the biscuits. Put the biscuits in the fridge until the party and now you've got some chocolatey, but not too chocolatey, spiced treats.