These little gluten free ginger biscuits are the yummiest, crumbliest little treats. Perfect to munch with a cup of herbal tea and some blueberries at elevensies or at tea time. These cute biscuits are gluten-free with no refined sugar, but your kids will never guess!
Simply sweetened with coconut palm sugar and honey, they contain less than half the sugar of shop bought or traditional biscuit recipes. Great as an after school snack or even in a lunch-box as they are also nut-free. Also easy to make dairy-free if needed. Simple everyday and tasty biscuits with healthy nutritious natural sweeteners and no gluten.
Salta pinch is needed ONLY if using unsalted butter
Heat your oven to 170 degrees centigrade.
Blend the dry ingredients together in a large bowl.
Melt the butter and honey gently in a saucepan.
Add the butter/honey mixture to the dry ingredients and blend well.
Crack and lightly whisk the egg and add to the biscuit mixture, incorporating well.
Using you hands to roll the biscuit mixture into one large ball.
Roll 20 x walnut sized balls of the biscuit mixture and place onto two - three lined baking trays or silicone mats. Press down lightly with your thumb, so they are flat and about 1/2 cm thick. You need to leave about 1.5-2cm space between each biscuit.
Pop the biscuits into the oven for 13-15 minutes and bake until brown. Remove from the baking tray carefully with a fish slice and place on a cooling rack for a few mintues to cool and harden.
Hi! I'm Lucinda Miller. Why not have a look at my new healthy cookbook, The Good Stuff?