Gingernut biscuits hold a special place in my heart because they were always an after school treat when I was little. I love the fiery taste from the ginger and the crunchiness of them and they also hold together really well when dunked in tea. I know, I have carried out many tests for research purposes.
What makes these biscuits healthy? Well, they are not packed with sugar and butter like regular biscuits are and instead they use a little bit of maple syrup to sweeten them. I have also skipped the flour and used almond and cashew flour instead, which means these gingernuts actually have nuts in them. Did you know that gingernut biscuits usually don’t have nuts in them? Weird.
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I am so excited to be able to share the first recipe from my book with you all. Not only is this the first full recipe from the book I have shared, but it’s actually the first recipe I ever created specifically for the book, so it’s extra special to me. You can order my book on Amazon and in all good book stores.
This was the first recipe I did because it is so easy and it’s dessert. I wanted to start off nice and easy with the whole recipe development thing and plus the whole process can be quite stressful, so I wanted a healthier treat to give me a nice little boost.
I guess I should clear up some potential confusion for my friends the other side of the pond. I know you use the word biscuit for something totally different and you top them with sausages and gravy, but don’t do that with these. Or, do and let me know how that goes haha. Our biscuits are cookies, they are sweet and delicious. Okay, I am glad that is sorted.
I know I have just shared this photo above, but I only have one photo for the book recipes, because there is only one photo per recipe in the book. But, I think you will agree that it’s a good one 😉
Ingredients – Serves 8:
– 70g/0.5 cup unsalted cashew nuts
– 70g/0.5 cup whole almonds
– 20g/scant 0.5 cup desiccated coconut
– A pinch of sea salt
– 0.5 tsp baking powder
– 2 tbsp ground ginger
– 1 tsp lemon juice
– 3 tbsp pure maple syrup
1) Preheat the oven to 180C/350F. Line a large , flat baking sheet with baking parchment.
2) Place the cashews, almond and coconut into a food processor and process to a fine, floury consistency. Transfer the mixture to a large mixing bowl.
3) Add the salt, baking powder, ground ginger, lemon juice and maple syrup to a bowl and mix well to form a dough.
4) Using your hands, roll the mixture into 8 equal-sized balls and place, evenly spaced, on the baking sheet.
5) Using the palm of your hand, flatten each ball to a diameter of 7.5cm/3 inches; this will ensure that your biscuits crisp up nicely.
6) Transfer the biscuits to the oven and bake for 16 minutes until golden. Leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely before eating.
Nutritional Information – Per Biscuit:
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