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A Guaranteed Favourite: Ginger Biscuit Recipe
Prep Time: 15 minutes
Cook Time:
10-12 minutes
Makes: Approximately 20 biscuits
What you’ll need:
75g coconut oil (or unsalted butter for less coconut flavour)
75g coconut sugar (or maple sugar)
3 tbsp maple syrup or honey 2
00g wholemeal spelt flour (or wholegrain flour of your choice)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/2 tsp bicarbonate of soda
Pinch of sea salt
Steps:
1.Preheat your oven to 180°C & line two baking trays with Un-Baking Paper.
2.In a large mixing bowl, beat the coconut oil and coconut sugar together until smooth. If the coconut oil is firm, gently melt it until just softened.
3.Stir in the maple syrup or honey until fully incorporated.
4.In a separate bowl, combine the flour, ground ginger, cinnamon, nutmeg (if using), bicarbonate of soda, and salt.
5.Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too dry, add a teaspoon of water at a time until it holds together.
6. Roll out the dough and cut it into your desired biscuit shape. Place them on the prepared baking trays, leaving space between each biscuit.
7. Bake for 10-12 minutes or until golden brown. The biscuits will be soft when hot but will firm up as they cool.
8.Allow the biscuits to cool on the tray for a few minutes before transferring them to a wire rack. Store in an airtight glass container for up to a week.
Microgreens are the healthiest, most nutritious way to get your calcium,magnesium,iron,selenium and zinc.Besides looking pretty they are 😋,add to any dish ,salad,stew,sandwich you name it,it works.Link in bio.Enjoy!!?
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Vegetable stock is a staple ingredient in kitchens around the world. It adds depth and flavour to countless dishes, from soups and risottos to sauces and stews. However, most store-bought stocks come in plastic cartons, contributing to environmental waste. Moreover, they often contain unwanted additives, preservatives, and high sodium content. But fear not, fellow home cooks! Making your own vegetable stock is incredibly easy and offers numerous benefits: Throughout the week, collect the skins,
