Ginger Crunches

 Prep 50 mins. Cooking 15 mins
Makes approx 16 cookies


80g Chilled vegan butter

100g Golden caster sugar

120g Gluten free self raising flour*

90g Rice flour*

1tsp Bicarbonate of soda

70g Rice syrup

20g Molasses

2tsps Ground ginger

20g Finely chopped crystalized ginger, plus a little more thinly sliced for decoration

*Our preference is Doves farm flours.


Preheat the oven to 170°c/325°F/Gas Mark 3.

In a large bowl add the fat, sugar, rice syrup and molasses. Using a mixer/hand mixer, beat until well mixed.

Add the crystalized ginger and mix for a few seconds until evenly distributed.

Add the rice flour, the gluten free self-raising flour, bicarbonate of soda and ginger powder and mix again. Beat slowly for 30 seconds, stop, and scrape down sides of bowl and mix again on high once all the flour has been incorporated. It will start to resemble large crumbs.

Using your hands, bring the mixture together, the dough will be quite dry, you do not need any more liquid. It may take a minute or so to bring it all together. Roll out the dough on baking /parchment paper. This will prevent the dough from sticking and you can turn the paper rather than the dough when rolling. Flour the rolling pin and the top of dough before you begin. Roll into approx. 3/4 cm thickness and cut with a cookie cutter of your choice. Place on a lined baking tray.

Gather the remaining dough to roll out again, it will break apart, gently knead together again.

Add a square of crystallised ginger to each cookie.

Cover with baking paper and leave to rest for a minimum of 30 minutes (not in the fridge).

Bake in the oven for approx. 12/15 mins. Leave on baking tray for 5 minutes before placing on a wire rack to cool. Store in an airtight tin.


A deliciously crunchy biscuit, perfect for ginger lovers.