Adapted from a recipe by the Merrymaker Sisters. I have doubled the original recipe, because lets face it these delicious bikkies don't last long, particularly for a family of five and when we have friends around. I have also given the option to use fresh ginger which I think adds a beautiful zing to these biscuits.
Servings | Prep Time |
36 biscuits | 10 minutes |
Cook Time | Passive Time |
25 minutes | 30 minutes |
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Adapted from a recipe by the Merrymaker Sisters. I have doubled the original recipe, because lets face it these delicious bikkies don't last long, particularly for a family of five and when we have friends around. I have also given the option to use fresh ginger which I think adds a beautiful zing to these biscuits.
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Ingredients
- 600 g almond meal I use Honest to Goodness Insecticide free
- 3 Tbsp ground ginger or Fresh grated ginger
- 2 tsp cinnamon
- 1 tsp nutmeg optional
- 1 tsp baking powder gluten and aluminium free
- 1/2 cup coconut oil or butter, melted
- 2 med pastured eggs
- 2 tsp pure vanilla extract
- 4 Tbsp raw honey
Servings: biscuits
Instructions
- Preheat oven to 160 degrees celsius.
- In a large bowl combine dry ingredients, mix till combined.
- In a food processor (like a Vitamix) blend the wet ingredients until well combined.
- Add the dry ingredients to the Vitamix and blend to form a dough (the mixture will be quite moist).
- Remove the mixture and separate into 2 portions. Knead to form a ball.
- Place in the refrigerator for 30 minutes.
- Take out of the refrigerator and place the mixture between 2 sheets of baking paper and roll out the dough until its your desired thickness (usually between 3-5mm).
- Cut into shapes. Place on baking paper across several oven trays.
- Bake for around 10 -1 5 minutes (depending on how thick your gingerbread is) until golden brown
- Allow to cool, then EAT and enjoy!!
Emma says
Delighted to find this recipe on your beautiful website! xx Emma
NL2019 says
Thankyou Emma – you are so welcome. They are such a yummy treat – its on my list to make some either this weekend or next xx