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Gluten Free Ginger, Almond and Cherry Biscuits

I've a pile of printed recipes in my kitchen, tear-offs from magazines and blotched scraps of paper mounting on a daily basis.


They're recipes that have spoken to me, begging to be selected, and eventually made - wheat free, low in sugar, generally easy peasy, full of flavour and just so inviting.


Some are queue jumpers - they offer themselves up as a holy grail and skip that long line.


This recipe is one of them.


It's from Susan Jane White who can be found at http://www.susanjanemurray.com. 


The method might sound a bit long, but it's actually genius and produces perfectly shaped biscuits. These were made while dinner was roasting in the oven, so felt like a bonus bake. I made half the recipe which provided plenty of munching for three happy souls!


Ginger, Almond and Cherry Biscuits

Ingredients

1/3 cup (80ml) coconut oil (or butter)

1/2 cup (120ml) honey or maple syrup

2 & 1/2 cups (250g) ground almonds

4 tbsp dried ginger

Good pinch of unrefined salt

2 tbsp chopped cherries (either dried or fresh, not glace or frozen or tinned)


Method

 

Preheat the oven to 180C.

In a saucepan, gently melt the coconut oil/butter and the honey or maple syrup.

Take off the heat and, using a fork, combine with the remaining ingredients.

Taste and add more ginger and salt if you like.

Mix well and bring together into a soft dough (though not too much mixing if you're using fresh cherries, unless you're looking for a pink dough....peppa pig anyone?). 

Place on a piece of greaseproof paper and press into an pizza base shape, about 1/4 inch thick. 

Place another piece of greaseproof paper over it and flatten some more with a rolling pin (or wine bottle).

Freeze for 15 minutes. Genius. It makes it much easier to cut out and less like to go very melty in the oven.

Remove the dough from the freezer, cut into your desired shapes and place on a greased baking tray.

You'll be left with lots of little bits; throw them on a small baking tray to make crunchy bits to nibble at.

Bake for about 5 minutes before they start to brown or colour.

Slide the biscuits off the baking tray with a fish slice, onto a cooking rack, to allow them to set. 

We had them for dessert with raspberries, Glenisk full fat yogurt......very summery indeed!

 






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