Sunday, 8 March 2009

Ginger snaps

This is a recipe from Nourishing Traditions. My eldest son and I made it this afternoon and we all agree these are the greatest biscuits.

1/2 cup ground almonds
1/2 cup wholemeal flour (3/4 cup freshly ground)
1/4 unrefined sugar
pinch salt
3/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp mixed spice
3/4 tbsp water
1/4 cup coconut oil or butter, melted

Preheat oven to 300oF/gas mark 2. Mix together the ingredients and form into walnut sized balls. The mixture is crumbly and needs some squishing together but don't fear - it turns out fine in the end! Place the balls onto a buttered baking sheet and cook in the oven for 5 minutes. Take them out and gently squash with a fork. Put back in the oven and cook for 15-20 minutes. Let the biscuits cool down before eating (this is really hard but worth it - they are more biscuity, less crumby). Try not to eat them all at once!

The recipe in the book calls for using 3/4 cup of 'crispy almonds' instead of ground almonds. These have been soaked and dried out again to make them more digestible. You then process them into fine crumbs in a blender before using in this recipe.

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