Oh the classic Gingernut Biscuits were always big in my house growing up! How good is it dunking your gingernut biscuit into a tea or hot chocolate 😋
This recipe is a gluten, dairy and refined sugar free version of the traditional biscuits while still maintaining that crunch and sweet ginger spice!
It’s a super simple and easy recipe to make. It’s up to you if you want to roll the dough out and shape the biscuits using a cookie cutter, or simply roll and flatten like you would normal cookies.
The day I made these biscuits I crushed up a few of them and mixed it through the Fruit & Nut Chocolate. It was deeelicious!! If you are a fan of the choc recipe then I highly recommend. And if you have never made the Fruit & Nut Choc then I highly HIGHLY recommend you make it asap 😊
1 cup ground almonds
1 Tbsp ground ginger
1 tsp cinnamon
1/4 tsp baking soda
Pinch of sea salt
2 Tbsp coconut sugar
1 Tbsp coconut oil, softened
1 Tbsp maple syrup
1 Tbsp water
Pre-heat the oven to 170 degrees. Line a baking tray with baking paper.
In a bowl mix together all the ingredients.
If the mixture seems to wet and sticky add additional ground almonds or ground flaxseeds. If the mixture seems to dry, add additional water.
Freeze the dough for 30 mins. This will solidify the coconut oil and make it easier to roll out.
Using a rolling pin roll out the dough flat and cut it into shapes. You can use cookie cutters or simply cut using a knife.
Bake for 15-17 minutes until the edges are starting to brown. If you prefer the biscuits softer then bake for 12-15 minutes. Watch them carefully that they do not burn (like mine did! 🙈).
Let the biscuits cool down on a cooling rack to further crisp up.
Makes 10-15 cookies depending on the size
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