I must be really in the Easter spirit because here’s another Easter-themed recipe! I think that these turned out pretty cute and no doubt kids will have loads of fun decorating them. I love soft, chewy biscuits. In fact, I’ll often leave biscuits open a day or so until they have this texture before I eat them. Is that weird? Haha. But with these biscuits, they’re soft and chewy as soon as they come out the oven!
Serves: ≈ 15 biscuits
- 280g plain flour
- 1 tsp baking powder
- 1 tbsp ground ginger
- pinch of salt
- 120g coconut sugar
- 2 tbsp maple syrup
- 110ml plant-based milk, plus extra to glaze (I used almond milk)
- Preheat the oven to 180°C/350°F/gas mark 4.
- Sift the flour, baking powder and ginger into a large bowl and mix together.
- Stir in the salt, sugar, maple syrup and milk. Mould together with your hand to form a dough.
- Transfer the dough onto lightly floured parchment paper and roll out to 1cm thick. (I generally place another piece of parchment paper on top to save on washing a rolling-pin.) Use your cookie cutter to cut the dough into shapes.
- Alternatively, roll tablespoon amounts of dough into a ball, place on parchment paper and then press on top to flatten slightly.
- Transfer the cookies and parchment paper on to a baking sheet and glaze with milk.
- Cook in the oven for about 13-15 minutes until they start to brown at the edges and are firm to the touch.
Each biscuit approximately contains:
- Calories: 156 kcal
- Fat: 0.2g
- Carbohydrates: 19.9g
- Protein: 1.4g