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!
You will need…
3/4 cup Besan flour (Chickpea flour) *
1 Tablespoon Potato flour
1 teaspoon bicarb soda
2 Tablespoons coconut sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
1 heaped teaspoon ground ginger
60g coconut oil
2 Tablespoons golden syrup(could use rice malt syrup, honey)
what to do…
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.
Makes aprox 20 ( if children are around will only make about 15 as they keep nicking it out of the bowl smile emoticon )
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…
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