I've made a few gingernuts in my time but I wanted to use molasses in these ones to add a depth of flavour. I also think to get the best crispiness in a biscuit you need to cream your butter and sugar first. Vegan butter and unrefined sugar work just as well as your bog-standard alternative, and are much healthier of course.

Makes 24
60g dairy-free spread (I used Olivani)
3/4 c coconut or brown sugar
1/4 c molasses
1/2 tsp vanilla extract, optional
2 c flour (I used spelt)
1/4 tsp salt
1 tsp baking soda
1 heaped tbsp ground ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp all spice, optional
1-2 tbsp dairy-free milk, if needed
1/4 c caster sugar (I use organic golden)

Preheat oven to 180C. Line 2 baking trays with baking paper.

In a large bowl cream vegan butter and sugar until smooth and creamy. Mix in molasses and vanilla. 

Sift in dry ingredients and spices and mix in with a spoon then your hands to fully incorporate. If the mixture still crumbles add 1 tbsp non-dairy milk and mix in until the dough sticks together and forms a ball.

Pour 1/4 c caster sugar on a plate or shallow bowl.

Divide dough into 24 equal pieces and roll into balls. Roll the balls in the caster sugar and place equally spread apart on 2 baking trays. The cookies need room to expand. Flatten each ball with a fork. The fork ridges make the cookies crunchier.

Bake for 12-14 minutes, rotating the trays halfway through. Bake for only 10 min if you want chewy cookies.

Remove from oven, leave to cool on the trays for 5 minutes then transfer to a wire rack to cool completely.

As with most gingernuts, these are super crunchy and perfect for dunking. Store in an airtight container.