Gingernut Biscuits

Directions

• Preheat the oven to 180C on fan bake. Line a large , flat baking sheet with baking parchment.
• 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.
• Add the salt, baking powder, ground ginger, lemon juice and maple syrup to a bowl and mix well to form a dough.
• Using your hands, roll the mixture into 8-10 equal-sized balls and place, evenly spaced, on the baking sheet.
• 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. You might find these are quite crumbly but once cooked, they will be fine.
• Transfer the biscuits to the oven and bake for 20 minutes until golden.
• Leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and enjoy!
• I put half of these into a freezer and pulled them out to eat straight from the freezer- they were really good and didn’t fall apart that way!