BISCUIT HEAVEN

Vegan chocolate chip & ginger cookies

SERVES 12

60ml (2fl oz) vegan egg substitute (we recommend using CRACKD vegan egg)
380g (13oz) plain flour
1½ tsp baking powder
160g (5½oz) Flora Plant B+tter, Unsalted
165g (5¾oz) brown sugar
80g (2¾oz) caster sugar
15ml (½fl oz) vanilla extract
35g (1¼oz) chocolate chips
25g (1oz) crystallised ginger pieces a pinch of salt

1 Preheat the oven to 160°C/Gas Mark 3. Grease and dust a baking tray with flour.

2 Sieve the flour and baking powder into a bowl and add the salt.

3 In a mixing bowl, whisk in the egg substitute, vegan butter, sugars and vanilla extract. Add to the flour mixture and whisk until smooth and creamy.

4 Add the chocolate chips and crystallised ginger and fold in with a wooden spoon. Roll into a tube shape in clingfilm and set in the fridge for 1 hour.

Remove from the fridge, cut into disks and place on the baking tray. Place