Vegan Chocolate Covered Gingernuts

These chocolate coated Gingernuts are perfect with a cup of tea. They're crunchy with a slightly soft centre and definitely  don't lack a fiery ginger kick.

All you will need is:

80g Brown Sugar

2 tbsp Golden Syrup

60g Vegan Butter ( I used the brand 'Pure')

110g Self Raising Flour ( or Plain Flour w/1.5 tsp of Baking Powder)

1 heaped tablespoon Ground Ginger

1 tsp Bicarbonate Of Soda

Covering -  

100g Dark Chocolate

- Pre-heat the oven to 180 degrees.

-   The first step is to creme together the butter and brown sugar and then golden syrup together until a s/mooth mixture is achieved.

-   Secondly sift in all the dry ingredients to form a dough, It may appear that the mixture is too dry but the mixture will come together perfectly if you keep on mixing.

-   Then roll the dough on a piece of greaseproof paper or lightly floured surface in order to divide the dough into 24 small balls. The easiest way to do this is to divide the mixture into two rolls to be sliced into 6 pieces each. Then half these to make two sets of 12.

-   Place each small dough ball onto a greaseproof tray and slightly flatten the balls with the palm of your hand.

-    The Ginger nut will take about 6 minutes to cook so keep an eye out until they become slightly golden and have a cracked surface.

- Melt the dark chocolate and either drizzle,fully or half cover. To make the chocolate have a feathered effect simply slide a knife or cocktail stick in opposite direction across the biscuits.

- let the chocolate harden and then devour them all!!

Enjoy!x