Gingernut biscuits
Crisp, golden, fiercely spicy gingernuts! Made without flour they’re naturally gluten-free, and make great dunkers.
- Prep time
- 10 min
- Cook time
- 16 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 70 g unsalted cashew nuts
- 70 g whole almonds
- 20 g desiccated coconut
- Pinch sea salt
- ½ tsp baking powder
- 2 tsp ground ginger
- 1 tsp lemon juice
- 3 tbsp maple syrup ((I used runny honey))
Instructions
- 1
Preheat the oven to 180°C. Line a large, flat baking sheet with baking parchment.
- 2
Place the cashews, almonds 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 the 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 or 7.5 cm; 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.