These old fashioned Gingersnap Biscuits are a traditional favourite for many of us. Those with allergies and food sensitivities can also enjoy them too with my allergy friendly version. They have just the right amount of crunch – without breaking your teeth. Well, having said that the first 2 batches I made in developing this recipe were very crunchy. Keep an eye on these while your cooking them as they burn very easily – trust me on that! 

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Gingersnap Biscuits

These old fashioned Gingersnap Biscuits are a traditional favourite for many of us. Those with allergies and food sensitivities can also enjoy them too with my allergy friendly version.

Course: Dessert, Lunchbox, Slices, Snack

Keyword: Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free, Wheat Free

Servings: 10

Author: Sonya Lee

Ingredients

• 3/4 cup Besan flour (Chickpea flour)  * See Notes below
• 1/4 cup Tapioca flour
• 1 Tbspn Potato flour
• 1 tspn Bicarb soda
• 2 Tbspn Coconut sugar
• 1 tspn mixed spice
• 1 tspn Ground ginger heaped
• 60 grams Coconut oil
• 2 Tbspn Golden syrup could use rice malt syrup, honey)

Instructions

• Preheat oven to 230C. Line an oven tray.
• Combine all dry ingredients in a mixing bowl. Melt coconut oil and golden syrup together and pour over dry ingredients.
• Stir until combined.
• Roll mixture into walnut sized balls and place on a lined oven tray.
• Place in preheated oven 230C/450F) and cook for 5 minutes.
• Reduce oven temp to 160C and cook for 7-10 minutes.
• Keep an eye on them as they will burn easily!!! Learnt that the hard way lol

   * Besan flour is made from chickpeas and also called chickpea flour. You should be able to find it online, in the health food store and some supermarkets are also stocking it.

   Hope you enjoy them. Let me know what you think…