Ginger Biscuits Recipe
We had some beautiful cool Autumn days last week in Perth, and all I could think of was tea and biscuits. I had an inkling for some spicy ginger biscuits and set out to make a healthier version. The pitted dates replace the need for brown sugar and honey and help to make them soft, chewy and delicious.
Nitty Gritty: These biscuits are sugar free, wheat free, dairy free and grain free.
I made these in my thermomix, but you could very well use a food processor to get a similar result. Just blitz your dates first, blend in your dry ingredients and lastly mix the wet ingredients through.
(Makes approx 20 cookies)
What you need
- 130 gms pitted dates
- 180 gms almond meal
- 2 tablespoons coconut flour
- 1 tablespoon organic coconut oil (melted)
- 1 tablespoon almond butter (if you don’t have almond butter substitute for coconut oil)
- 2 eggs
- 5 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon of ground cloves
- 1 teaspoon vanilla extract
- pinch salt
- 1/2 teaspoon of ground nutmeg
- Pre-heat oven to 180C.
- Line 2 baking trays with grease proof paper.
- Blitz dates until they are finely processed, speed 8 for 3 seconds.
- Add the rest of the ingredients and mix on speed 4 for 20 seconds.
- Roll into balls. Note: it is a sticky dough so you might want to wear gloves.
- Press lightly with fingers or fork to flatten.
- Bake for 12 minutes.
- Allow to cool.