Who doesn't love a good old fashioned gingernut biscuit? Well you can enjoy these with a cup of tea without the added sugar and flour which makes them gluten and dairy free- yay!
Ingredients (makes 8-10)
1 cup cashews
1 cup almonds
1/2 cup shredded coconut
1 tsp baking powder
2 tbsp ground ginger
1 tbsp cinnamon
1/2 tsp salt
1/2 lemon, juice squeezed
4 tbsp honey or maple syrup
Preheat the oven to 180C on fan bake. Line a large , flat baking sheet with baking parchment.
Place the cashews, almond and coconut into a food processor and process to a fine, floury consistency. Transfer the mixture to a large mixing bowl.
Add the salt, baking powder, ground ginger, lemon juice and maple syrup to a bowl and mix well to form a dough.
Using your hands, roll the mixture into 8-10 equal-sized balls and place, evenly spaced, on the baking sheet.
Using the palm of your hand, flatten each ball to a diameter of 7.5cm/3 inches; this will ensure that your biscuits crisp up nicely. You might find these are quite crumbly but once cooked, they will be fine.
Transfer the biscuits to the oven and bake for 20 minutes until golden. Leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and enjoy! I put half of these into a freezer and pulled them out to eat straight from the freezer- they were really good and didn't fall apart that way!