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Festive Ginger Biscuits (GF)

These biscuits are a healthier version of a traditional ginger biscuit. They contain all the warming spices and snaps you would expect from a Christmas cookie, but have more fibre and minerals than commercial ginger biscuits.


This recipes uses buckwheat flour which is full of fibre and protein and has a slightly nutty flavour. It is gluten-free which means that the biscuits are delicious for all!


These biscuits are still sugary, however using molasses means the biscuits will overall have a lower glycaemic index and this dark syrup is a great source of calcium and iron.

Dairy-free, indulgent chocolate truffles
Buckwheat Ginger Biscuits

Ingredients

(Makes about 15-20)

  • 2 ½ cups / 350g buckwheat flour

  • ¼ tsp. fine sea salt

  • ½ tsp. baking powder

  • 1 tbsp. ground ginger

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground cloves

  • 1/4 tsp ground cardamom

  • 5 tbsp. / 70g butter or coconut oil, melted

  • ½ cup / 70g soft brown sugar

  • ½ cup / 125ml / 180g unsulfured blackstrap molasses

  • 1 tsp. vanilla extract

  • Orange zest - organic* (optional, but delicious)


Method

  1. Mix the buckwheat flour, baking powder, salt and spices together.

  2. Whisk the melted butter with the molasses, sugar, and vanilla (and orange zest if using).

  3. Gently mix the wet ingredients with the dry until well mixed and you have a dough (you can finish off the mixing with your hands if needed).

  4. Shape the dough into a ball and flatten to a round disc. Wrap (ideally in something reusable - see tips below) and place in the fridge until chilled (10-15 minutes).

  5. Preheat oven to 350°F / 175°C. Remove dough from the fridge, and cut in half. Return one half to the fridge and place the other half between two pieces of baking paper and roll out to about 1/4 inch.

  6. Remove the top half of the paper and cut out shapes with a cookie cutter or a knife.

  7. Bake for 10-12 minutes.

  8. Remove from oven and let cool, then decorate.

Tips:
  • To avoid using plastic wrap/clingfilm, I like to use floppy silicon food covers to wrap up dough/pastry, like these.

  • *I recommend using organic oranges only for zesting. Citrus fruits are highly sprayed with insecticides and fungicides which you definitely don't want in your cookies (or on your hands). You can find more information on the Pesticide Action Network (PAN) website, which lists the Dirty Dozen (foods that contain the most chemical residues)

This recipe is adapted from Sarah Britton's version using spelt flour and applesauce. You can find it here.



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