Officially these are called Gingerbread Cookies but to my mind they are more like a Ginger Biscuit; crisp and they break in half with a ‘snap’ – perfect for serving with a cup of coffee, or packing in a lunchbox, or even for keeping in the cupboard for a nibble now and then. They would probably make a good dunking biscuit too!
When I first made these cookies, I was a little unsure of them (strangely enough – I detest ginger biscuits although I love ginger in its fresh form in almost any other dish and/or juice and smoothie). I saw this recipe in Ella Woodward’s new book: Deliciously Ella – Every Day and knew my husband would love to have one or two with his coffee each day. My little grandson didn’t like them to begin with, then changed his mind, but my grand-daughter couldn’t get enough of them and kept stealing them from the box!
180g brown rice or buckwheat flour, plus extra for dusting
95ml maple syrup
2 tablespoons ground ginger
1 tablespoon coconut oil, plus extra for greasing trays
1 tablespoon chia seeds
Preheat oven to 200°C (fan 180°C)
Place the almonds and pecans in a food processor and blend for 1 minute or so until a flour forms.
Add all the other ingredients and pour in 95ml of water and blend into a sticky dough mix.
Get a couple of baking trays ready, either greasing them or lining with parchment.
Dust a work top and a rolling pin with flour and roll the dough out until its nicely thin and perfectly smooth. Use a cookie cutter to cut out the cookies and put them on the prepared trays.
Bake for 15 – 20 minutes, until golden then leave to cool on the tray before storing in an airtight container. They will keep fresh for up to 5 days.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.