Better than Hob-nobs?
One of the first things I ever learned to bake was ginger biscuits. The recipe – a 10 minute bake mix of margarine, golden syrup, sugar, flour & ground ginger – not only tasted awesome but was also fail-proof for an 8 year old cook. This new recipe is equally awesome with one major difference – the ingredients list has been vastly improved. The best part? These don’t even taste healthy. Seriously these may be the best biscuits I have cooked. Ever.
This recipe for gluten free ginger biscuits is adapted, once again from my Ashburton Cookery School course gluten free notes. I took the lemon shortbread recipe (which I still haven’t tried), used a more natural form of sugar and added a bit of ground ginger instead. The dark chocolate enrobing (love this word) of these biscuits is optional of course but it did make a rather nice ‘back to work on Monday treat’ for my colleagues. My office has been a bit obsessed with biscuits recently, particularly the shop bought processed chocolate hob-nob variety. I hope they enjoyed these just as much!
The recipe is really simple, quick and only a handful of ingredients are required. The main flour is gram flour (like my blue cheese biscuits) combined with ground almonds. I actually used some almond pulp instead which was leftover from making almond milk. It worked just as well, but I needed to increase the butter to make up for the lower moisture level in the pulp. My recipe below is for ground almonds – so you should be just fine. For the sugar I use coconut palm sugar, as a direct replacement for soft brown. Coconut palm sugar has a low-for-sugar Glycaemic Index of around 38 (white sugar is 80) and a gorgeously caramelly taste which adds colour and flavour to the biscuits. Then lastly for the fat I use butter. It makes awesome biscuits. Enough said.
These are biscuits, not a health food! But they do contain ginger which according to naturopathy can help protect the liver by increasing liver protecting enzymes – so there! Ginger is also a strong antioxidant, kills bacteria, parasites and helps attack the cold virus, as well as being anti-inflammatory. Seems a good enough excuse to indulge in these biscuits as a treat?
Instead of baking paper I use Bake-O-Glide and I love how easy it is to use
By the way the dough tastes horrible raw so no need to worry about eating up all the dough before the biscuits hit the oven – Come on hands up who does that too?
- 60g unsalted butter (I use organic or Kerrygold grass fed butter)
- 75g coconut palm sugar
- 100g gram flour
- 50g ground almonds
- 2 tsps of ground ginger
- 100g at least 70% dark chocolate (optional)
- Cream together the butter and sugar in a bowl. It helps if the butter has been removed from the fridge for at least 30 minutes prior to baking..
- Sieve the flour and almonds together with the ginger, then mix into the butter+sugar
- Mix till the ingredients with your hands till it comes together to form a dough. This will take quite some effort since there is no gluten to stick it all together. Have some patience and keep mixing. If too dry add a little more butter. Roll the dough into a cylinder shape, wrap with cling film and place in the fridge for 30 minutes to chill
- mins later... Cut 12 biscuits from the chilled cylinder and place onto a lined baking tray. Push down with a fork slightly to get a textured finish.
- Bake in a preheated over at 160C for 15 minutes.
- Remove from oven and cool on a wire rack.
- Melt 100g of dark chocolate, over a bain-marie
- Dip a cooled biscuit into the liquid chocolate, then place on a lined/non stick tray. Place in the fridge to set for 30 mins.