Crunch time, Ginger, that is!
Don’t you love a good gingernut biscuit? Spicy, peppery and sweet? Do you prefer yours crunchy or slightly chewy?
These gluten-free, almond based biscuits are slightly chewy with the addition of some glace ginger, but to maintain crunch, omit it and bake for slightly longer in a cooler oven. And of course, glace ginger contains a lot of sugar, so use fresh if you are sugar-free. This recipe is very forgiving, add more seeds, more or less spice, experiment with the spice combination. I have used freshly milled nutmeg and no other spice and these worked out beautifully. Hmmm.. perfect to go with hot chocolate on these cooler wintery days.160g raw almonds 2 teas cinnamon 1/2 teas cloves 1 tab ginger powder 1 tab glace ginger (optional) 3 tabs stevia (or sugar) 3 tabs rapadura or sugar 3 tabs cornflour or tapioca starch 1 tab sesame seeds or chia 90g butter Mill the nuts for 5 seconds on SP 9. Add the rest of the ingredients and pulse until the mix comes together. If you would like it a little coarse, hold off some nuts and add them now. Roll into walnut sized balls and flatten on a tray. Bake for 15 minutes at 175ºC oven for chewy or 25 minutes at 160ºC for crunchy.