Gluten-free | Sugar-free | Dairy free | Grain free | Egg-free
Makes 12 biscuits
Why it’s delicious
I created these biscuits thanks to an urge to comfort cook after moving house. Being one of my all-time favourite biscuits for crunching and dunking, I couldn't think of a more warming way to say hello to our new home.
The smell is enchanting as they bake, and after a bit of time left to cook, they crunch so seductively.
Helpful hints and tips
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
- 140 g (4.9 oz) almond flour
- 20 g (0.7 oz) coconut flour
- Pinch of Himalayan or mineral salt
- 1 tsp baking soda
- 1 ½ tbsp ground ginger
- 3 tbsp Sweet As Fibre Syrup + 2 tbsp extra, optional
- ½ tsp apple cider vinegar
- 2 tsp finely minced fresh ginger, optional for an extra ginger kick!
- 1 tbsp coconut oil
- Preheat your oven to 170C (340F) and line a baking sheet with non-stick baking paper
- In a mixing bowl, stir together the almond flour, coconut flour, salt, baking soda and ground ginger.
- An optional addition to the gingernut biscuits is to add some fibre syrup caramel. If you would like to add a few pieces of caramel, follow the next steps
- For the optional caramel component, heat 2 tablespoons of the fibre syrup in a small pot on medium heat. You are creating a caramel by heating the syrup, so do not walk away as the syrup heats and cooks. As soon as the syrup starts to go caramel in colour, swirl the pan a little until the colour is uniform. This will take between 2-5 minutes but do not leave the pot unattended, as the syrup will very quickly go from a golden caramel to dark caramel, which is burnt and bitter.
- Remove the syrup directly from the heat and pour into the dry ingredients. Stir briefly. The syrup will turn hard and brittle. This is what you want. Carefully remove the hardened caramel from the bowl and leave it to cool on a chopping board.
- Make a well in the middle of the dry ingredients and add 3 tablespoons of fibre syrup, apple cider vinegar, fresh ginger if using - and I suggest you do use it, and the coconut oil. Stir till it becomes well mixed and crumbly.
- If using the caramel, roughly chop and stir through the biscuit dough.
- Using clean hands, squash the mix together to form a dough. If the dough appears a little crumbly, add a tablespoon of water at a time until the dough forms.
- Turn the dough out onto a clean bench and roll it into a firm log.
- Slice the log into 12 even pieces and roll each piece into a ball. Place the balls onto the baking sheet, and ensure they are well-spaced. Flatten each ball until they are approximately 5cm (2 inches) in diameter.
- Bake the biscuits in the oven for 5 minutes, then flatten the tops slightly with a spatula. Bake the biscuits for a further 12-15 minutes or until evenly coloured to a deep mouth-watering caramel.
- Allow the biscuits to cool on the tray for 10 minutes before cooling completely on a wire rack. Their crunch will improve as they cool.
- Store in an airtight container for up to 1 week.