CHEWY CHOCOLATE CHIP AND GINGER COOKIES

1. Preheat the oven to 160C/140C fan/gas 3.
2. Grease and dust with flour a baking tray.
3. Sieve the flour and baking powder into a bowl and add the salt.
4. In a mixing bowl whisk in the vegan butter, Crackd® The No-Egg-Egg®, sugars, and vanilla extract.
5. Whisk in the sieved ingredients until smooth and creamy.
6. Add the choc chips and crystallised ginger and fold in with a wooden spoon.
7. Roll into a tube shape in cling film and set in the fridge for 1 hour.
8. Cut into disks and place on a lightly greased baking tray. Place in the oven and cook for 15-20 minutes.
9. Remove from the oven and allow to cool on the baking trays before placing on a wire rack to cool completely.

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