I am expecting guests over the next couple of days, and wanted to have some little treats to offer.
Rather strangely, the past couple of days I’ve been craving ginger bread. I never eat ginger bread, and I’ve never made it but I thought I’d have a go a making a ginger biscuit. Worried that they might be a little crunchy, I added an egg which made them soft, rather more like cake than a biscuit (hence the name). They are however, lovely and the perfect sweet spicy accompaniment to a cuppa. And they got the thumbs up from my guests and my greatest critic, my 3 year old!
- 100g ground almonds
- 2 tbsp coconut oil, softened
- 1.5 tbs xylitol
- 1.5 tsp ground ginger
- 1 tbsp unsweetened desiccated coconut
- small pinch salt
- 1 egg
- 1/4 tsp baking soda
- Preheat oven to 180C
- Combine all of the ingredients in a medium bowl, (leaving aside a little coconut for decoration) and mix into a dough
- Wrap in cling film and form into a sausage shape
- Chill the batter for 30 minutes in the refrigerator
- Once, chilled, remove from the refrigerator and slice into 0.5cm discs
- Arrange discs on a greased baking tray (or covered in baking paper)
- Sprinkle coconut on each biscuit and bake for 15-20 mins, until browned but soft to touch.
- Cool on the baking sheet for 5-10 mins until a little firmer and then cool completely on a wire rack.
- They will keep for several days in the fridge.
Next time I will try mixed spice or cinnamon instead of ginger and see how they turn out without adding an egg.