Gingernut Biscuits

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



Prep time




  • 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


  • 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!

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