Dunk in your chai, ginger biscuits!

As soon as autumn arrives, the rain and chillier weather, there is nothing like dunking ginger biscuits in a warm cup of ginger chai. Yes, I know, I love the spiciness of “double ginger”, but you can serve these biscuits with hot chocolate or a cup of plant-based milk instead.

I love the ginger biscuits from Ikea and thankfully I don’t live too close to indulge in them all the time. These biscuits are reminiscent of them but obviously healthier.

Did you know that ginger powder is more potent that fresh ginger at fighting inflammation? It can be useful to take for the pain of menstrual cramps for example. What better excuse to have

a biscuit?!

If you are allergic to nuts, then you can substitute the almond flour for oat flour, but the biscuits will be denser.

Recipe makes 12-14 biscuits depending on their size.

Dry ingredients

2 cups wholewheat flour

1/4 cup almond flour

1 tsp baking powder

½ tsp bicarbonate soda (baking soda)

½ tsp ground cinnamon

½ tsp ground ginger

1/8th tsp ground cloves

¼ tsp salt

Wet ingredients

½ cup unsweetened apple sauce

¼ cup + 2 tbsps. pure maple syrup

2 tbsp. molasses

1 tsp vanilla extract

2 tbsp finely grated ginger

Method

1. Preheat oven to 350F (175C) and line 2 large baking trays with parchment paper.

2. In a large mixing bowl, combine all the dry ingredients together.

3. In another bowl combine all the wet ingredients together

4. Pour the wet ingredients into the dry ingredients until it forms a sticky dough (If it’s too sticky add a bit more wholewheat flour) and cover the bowl and leave to rest for 30 minutes.

5. Get out a wooden board and cut some parchment paper to the size of the board as well as some extra wholewheat flour for dusting in a small bowl

6. Take some of the dough and roll it into a ball in your hands and dip it into the flour and dust the board with a little flour too. Place this dough on the board and gently roll with a rolling pin to 0.5cm to 1cm thickness- the thinner the final biscuits are the crispier they will get.

7. Cut shapes out with a cookie cutter of your choice and clear the excess dough and keep it aside to roll out again

8. Gently tip the parchment paper upside down and gently lift off the biscuit shapes onto a lined baking tray

9. Repeat steps 6-8 until you’ve made as many biscuits as you like to fill your trays (do not overlap them) and bake in the oven for 10-14 minutes until lightly browned.

10. The dough will keep for a week in an airtight container in the fridge but you may need to add a bit more wholemeal flour if it becomes “wet” from the almond flour releasing it’s oils. line on the baking tray (not overlapping)

11. Bake the biscuits in the oven for 10-14 minutes until lightly browned.

12. Allow the biscuits to completely cool on a wire rack before serving and/or store in an airtight container.