Ginger Snap Biscuits

Ingredients

1 cup almond meal

1 cup rice flour

1tsp baking soda

1tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 cup un-crystalised ginger (chopped)

1/4 cup rice bran syrup

1/2 cup nuttelex/dairy free butter - (this keeps them as vegan)

1/2 cup coconut sugar

2 tbspn coconut milk

Method

Pull the nuttelex from the fridge to get to room temp; Line 3 baking trays with paper and set aside ; Preheat your oven to 160*c fan forced ; makes about 18 biscuits

NOTE: Each oven cooks at a slightly different rate here, so rule of thumb, always stick close by when you’re baking so as not to burn the cookies. You will see and smell as they become close to being cooked.

Mix together the dry ingredients, the almond meal, rice flour, baking soda, salt, cinnamon, nutmeg, and chopped ginger in a large mixing bowl.

In a separate bowl beat together the butter(nuttelex), rice bran syrup, coconut sugar, and coconut milk with an electric beater until well combined.

Using a large spoon, fold the wet mixture into the dry mixture until just combined.

Wearing food grade gloves, spoon together a tablespoon of mixture, roll into balls and place onto your tray. Leave space in between each biscuit for spreading, pressing down until they’re thin once you’ve got your spacing right.

Bake for 15 minutes or until golden and a little crisp, then let cool for 10 minutes on the tray, where they will set as firm, chewy biscuits.

Enjoy xx