Vegan Ginger Biscuits
Vegan ginger biscuits are crisp, warmly spiced cookies made with vegan butter, ground ginger, cinnamon and nutmeg. The Thermomix blends the plant-based butter and sugars into a light cream, then combines the flour mixture into a consistent dough. Ideal as a snack with tea or coffee, entirely dairy-free and egg-free.
About this recipe
Vegan Ginger Biscuits Thermomix TM7 are the classic crunchy ginger cookie, made completely plant-based with vegan butter instead of dairy. Searching for a reliable vegan biscuit recipe for your all-in-one kitchen machine? This one delivers a warm spice blend of ground ginger, cinnamon and nutmeg, balanced by granulated and dark sugar for a caramel-like depth. The bicarbonate of soda gives the biscuits their characteristic crackled top and crisp-yet-chewy texture, while natural vanilla extract rounds out the flavour. The TM7 handles the creaming of vegan butter and sugar evenly, a step that is often tricky by hand with plant-based fats, and combines the flour mixture into a uniform dough in seconds. These biscuits are perfect as an afternoon snack with tea, packed into lunchboxes, or arranged on a festive biscuit platter during the holidays. Because the dough comes together in one bowl with guided precision, even novice bakers get consistent results every single batch.
Preparation tips
- Chill the ginger biscuit dough in the fridge before rolling it into balls, as cold vegan butter firms the dough and prevents the biscuits from spreading too thin on the baking tray.
- Roll the dough balls generously in extra granulated sugar before baking; this creates a sparkling, crackled surface and adds a pleasant crunch to every vegan ginger biscuit.
- Store the baked biscuits in an airtight tin once fully cooled; they stay crisp for about a week, and you can refresh them briefly in a warm oven if they soften.
Recipe variations
- For a gluten-free version, replace the plain flour with a gluten-free flour blend plus a pinch of xanthan gum; the ginger, cinnamon and nutmeg spices remain the same and the biscuits keep their crackled top.
- For a festive variant, add a spoonful of cocoa powder to the dough and dip the cooled biscuits in melted dark vegan chocolate, then sprinkle with finely grated orange zest for a seasonal twist.
Thermomix TM7 Benefits
- Use the built-in scale to weigh the plain flour and both sugars directly into the mixing bowl, saving separate measuring cups and washing up. [Built-in Scale]
- Grinding a fresh piece of ginger or a cinnamon stick in the TM7 gives the biscuits a noticeably livelier spice flavour than pre-ground powders. [Multi-Function]
- The Thermomix mixes the vegan butter with the dark sugar into a light, creamy base in seconds, far faster than creaming by hand. [Time Savings]
- Whipping air into the vegan butter and sugar mixture gives these ginger biscuits their light crunch and lovely crackled tops. [Multi-Function]
- The heating function gently softens cold vegan butter straight from the fridge, so your biscuit dough is ready without waiting. [Multi-Function]
Ingredients
- granulated sugar
- vegan butter
- dark brown sugar
- natural vanilla extract
- plain flour
- bicarbonate of soda
- fine sea salt
- ground ginger
- ground cinnamon
- ground nutmeg