Cardamom and ginger spiced biscuits (v)

These biscuits mix sweet with spice in just the right way.
Adapted from my strawberry and white chocolate and cranberry and dark chocolate cookies, which were in turn adapted from a recipe in Kris Holechek's The 100 Best Vegan Baking Recipes.
Makes 14 - 16 biscuits.

Original post (with pictures) here.


1/2 cup non-dairy spread, loosely packed (I used Nuttelex)
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp cornstarch
1 tbsp non-dairy milk (I used unsweetened almond)
1 tsp vanilla
1 cup plain flour
1/2 tsp baking soda
1 1/2 - 2 tsp dried ginger
1 tsp dried cardamom
Pinch salt


1. Preheat your oven to 180'C (350'F) and line two baking trays with baking paper.
2. In a large bowl, beat together the non-dairy spread and sugars until light and fluffy. Add the cornstarch, milk and vanilla and beat briefly to combine.
3. Add the flour, baking soda, ginger, cardamom and salt to the butter/sugar mix and stir through, mixing well to combine.
4. Using your hands, roll tablespoon sized balls of dough and place on the baking sheets about 2 inches apart. Press each ball gently with the back of a fork, partially flattening.
5. Bake for 8 - 10 minutes, until cookies are golden at the edges but still soft in the centre (they will harden on standing and should be slightly soft when removing from the oven). Allow to cool on the baking trays for 5 minutes and then transfer to a cooling rack.