Gingernut Biscuits

Packed full of heart-healthy fats and protein, the nuts replace the flour, making them gluten free and extra tasty.

Dannii Martin

By Dannii Martin

Serves: 8
Gingernut Biscuits

Ingredients

  • 70 g unsalted cashew nuts
  • 70 g whole almonds
  • 20g desiccated coconut
  • pinch sea salt
  • ½ tsp baking powder
  • 2 tbsp ground ginger
  • 1 tsp lemon juice
  • 3 tbsp pure maple syrup

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a large, flat baking sheet with baking parchment.
  2. Place the cashews, almonds and coconut into a food processor and process to a fine, floury consistency. Transfer the mixture to a large mixing bowl.
  3. Add the salt, baking powder, ground ginger, lemon juice and maple syrup to the bowl and mix well to form a dough.
  4. Using your hands, roll the mixture into 8 equal-sized balls and place, evenly spaced, on the baking sheet.
  5. Using the palm of your hand, flatten each ball to a diameter of 7.5 cm/3 inches; this will ensure that your biscuits crisp up nicely.
  6. Transfer the biscuits to the oven and bake for 16 minutes until golden. Leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely before eating.