I made these again and substituted sugar for Stevia. The biscuits taste very good. Better than
any ginger biscuit you can buy.
These are chewy kind of soft in the centre and have the molasses spice taste with a hint of vanilla.
2 cups of All-Purpose Flour
1 tsp of Baking Soda
1/4 tsp of Salt
3 tsp of Ground Ginger
1/2 tsp of Ground Cinnamon
3/4 tsp of Ground Cloves
1/2 cup of Canola Oil
1/4 cup of Molasses
1/4 cup of Soymilk, or another alternate milk
3/4 cup of Sugar
1 tsp Vanilla Extract
2 to 4 Tbsp of Turbinado Sugar (for coating the biscuits)
Mix all of the dry spices in a bowl and then leave to one side – flour, spices, sugar, vanilla, salt, baking soda
In a separate bowl mix the wet ingredients together – molasses, canola oil, soymilk
Now pour the dry ingredients into the bowl with the wet ingredients and mix together
After all of the dry and wet ingredients are mixed well, pull small sizes of the mixture
and roll into a small ball roughly 2.5cm. 1 inch in diameter, then flatten with your palm on
your bench tip, flip it over and press into the turbinado sugar and place of the backing
tray, but the sugar side facing the top. You should be able to grab 2 dozen cookies from the mixture.
Oven temperature – 350F/176C
Cooking time – 10 -12 minutes