Who doesn’t love a good old fashioned gingernut biscuit? Well you can enjoy these with a cup of tea without the added sugar and flour which makes them gluten and dairy free- yay!
Gingernut Biscuits
Servings
8-10
servingsPrep time
30
minutesIngredients
1 cup cashews
1 cup almonds
1/2 cup shredded coconut
1 tsp baking powder
2 Tbsp ground ginger
1 Tbsp cinnamon
1/2 tsp salt
1/2 lemon, juice squeezed
4 Tbsp honey or maple syrup
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!
![](https://keynutrition.co.nz/wp-content/uploads/2021/10/Gingernut-Biscuits.png)