Ginger Biscuits

Ginger Biscuits

Blackstrap molasses is one of the healthier sweeteners you can get. These biscuits also contain whole grain and nuts, making them a much healthier ginger biscuit than your standard fare. But most importantly they are delicious, crispy and melt in the mouth. Yum.

I use refined coconut oil in this recipe because it doesn’t impart a coconuty flavour. If you like your ginger biscuits coconuty then use virgin coconut oil instead.

Free from: soya

Gluten, wheat free: replace wheat flour with buckwheat flour or oats

Nut free: replace nut butter with coconut oil

This is a vegan recipe

Ginger Biscuits
Servings: 9 Biscuits
  • 2/3 cup oats
  • 1/3 cup buckwheat flour
  • 1/3 cup plain white flour
  • pinch dried ginger
  • pinch mixed spice
  • 1 tbsp blackstrap molasses
  • 1 tbsp date syrup
  • 1 tbsp nut butter (almond butter works well)
  • 2 tbsp refined coconut oil
  1. In a food processor blitz the dry ingredients.

  2. Add the blackstrap, date syrup and nut butter, and blitz again until you get a breadcrumb texture. 

  3. Add the coconut oil and blitz again. You should get sticky breadcrumbs. 

  4. To form biscuit shapes you have 3 options...

    1. Roll the dough into a sausage and wrap in cling film. Refrigerate until it is hard then cut slices.

    2. Roll out and cut shapes with a cookie cutter.

    3. Roll dough into small balls and flatten onto a lined baking tray.

  5. The dough may be quite crumbly but if bits break off just squish them back onto a biscuit.

  6. Bake at 170C for about 10-15 minutes until the edges are starting to colour slightly. Cool on a rack.