Nothing beats a great cup of tea and a biscuit. There’s something quite comforting about the combination or maybe it’s because it reminds me of my Grandma as she’d always give me tea and biscuits. In fact, she had a teasmade beside her bed which I just thought was the best thing EVER! To be woken up to the sound of your tea being brewed on your bedside table really was amazing to an 8 year old!
I used to love ginger biscuits, actually I used to love any biscuit but ginger was my particular favourite. I hadn’t had one in so long – often gluten free biscuits available in shops are usually made with ingredients most of which I don’t even know what they are, so I prefer to stay clear and then I had the idea to try and make my own. Nothing ventured, nothing gained and all that!
I’m not a baker at all and making these biscuits turned into a fun experiment. It took me about 3 attempts to get this recipe just right and oh my word the biscuits are so good AND you can dunk them in a cup of tea and they don’t disintegrate! Mushy biscuit at the bottom of my cuppa is just gross!
I hope you enjoy these as much as I do and let me know if you do make them, either by commenting below or tagging me on social media as I love seeing my recipes being re-created!
Ginger is well known to for its ability to help alleviate stomach upsets and nausea. It can also help to protect and heal the gut and aid digestive health.
Makes 12 biscuits
-1/2 cup ground almonds
-3/4 cup brown rice flour
-1 tsp. baking powder
-1 1/2 tsp. bicarbonate of soda
-1 1/2 tsp. ground ginger
-1/4 cup coconut sugar
-1 egg, beaten
-1/4 cup maple syrup
-1 Tbsp. fresh ginger, finely grated
-1/4 tsp. vanilla extract
How To Make
Pre-heat oven to 175C/350F, line 2 baking sheets with lightly oiled parchment paper and set aside.
In a large bowl combine the dry ingredients, mixing with a fork so the ingredients are combined.
In a separate bowl, mix all the wet ingredients then add to the dry ingredients stirring well until fully mixed.
Place a tablespoon of dough on the prepared parchment paper and flatten lightly with your hand. Continue until all the dough is used. Leave a space between each biscuit as they will spread when baking.
Place the baking sheets in the oven and bake for 20-25 minutes until the biscuits are browned and are firm to the touch.
Place the biscuits on a wire rack to cool and store in an airtight container for 3-4 days.