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Vegan Ginger Creams

These Vegan Ginger Creams are so quick and easy to make and taste so delicious you will not stop at just 1 biscuit!


What is Vegan Ginger Creams?

These Vegan Ginger Creams are two delicious ginger biscuits sandwiched together with a delightful Velvet Vanilla flavoured buttercream.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

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2 Tsp Baking Powder
100g Vegan Dairy-free block margarine diced
100g Sugar and Crumbs Gingerbread Natural flavoured Icing Sugar
1 Tbsp Ground Ginger
225g Plain Flour
2 Tsp Bicarbonate of Soda
4 Tbsp Golden Syrup
Buttercream Filling
100g Vegan Dairy Free Margarine
200g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
Line 2 baking trays with greaseproof paper.
Pre Heat the oven to 180c 350f gas mark 6


1. Put your flour, baking powder, bicarbonate of soda, ground ginger into a mixing bowl.

2. Add the diced dairy-free block butter and rub together until the mix resembles breadcrumbs.

3. Now add the sugar and mix together.

4. Put the 4 Tbsp of golden syrup into a small bowl and heat gently in the microwave until it turns into a runny liquid. approximately 30 seconds.

5. Pour the runny golden syrup into the breadcrumbed mixture and stir with a spatula until it comes together into a soft dough. You might want to use your hands after the syrup has been mixed in as this will help bring the dough together better.

6. Tip out onto a lightly floured board and bring together kneading it until you have a soft dough ball.

7. Divide the dough ball in half as this makes it easier to work with. each half divide into 10 pieces and roll into balls.

8. Place the dough balls onto a baking sheet and flatten with the palm of your hand but ensure you leave a good space in-between each biscuit as they will spread.

9. Bake in the oven for approximately 8-10 minutes or until they are golden brown and little cracks have begun to appear.

10. Remove from the oven and allow to cool completely on a wire cooling tray.

11. Once the biscuits have cooled its time to make the buttercream filling.

12. Beat the dairy-free block margarine until it is light and creamy.

13. Add the Sugar and Crumbs Velvet Vanilla Natural flavoured Icing Sugar and mix together slowly until they have combined and then turn up the mixer speed to high for 30 seconds. If the frosting is still a little too stiff add a tbsp of hot water and mix for 10 seconds.

14. Put a 1M Wilton tip in a piping bag and fill with the creamy frosting and pipe a swirl on 1 biscuit and then sandwich together with the second biscuit. Repeat this process until you have 10 filled Ginger Creams.

15. Chill in the fridge for 1 1/2 hours to allow the frosting to firm up then remove. The Biscuits can then be stored in your airtight biscuit tin.


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