Refined sugar free as well as gluten free, these ginger biscuits are a healthy treat for both children and adults alike. I like to use whole buckwheat and grind in my food processor which means that there are some small pieces of buckwheat in the flour, this makes the ginger biscuits slightly nutty in taste!
1 1/4 cup buckwheat (ground into flour – as mentioned above)
1 cup + 2 tbsp ground almonds
1 tsp baking powder
1/2 tsp baking soda
2-3 tsp ginger powder (more if you love the taste of ginger)
1 tbsp honey
1/2 cup coconut sugar
Cream butter with sugar and honey. Add in 1 egg and mix well. Add in all dry ingredients and mix until well combined.
Place heaped tablespoon’s of mixtures onto a tray lined with baking paper.
Alternatively if you would like to make shapes, place mixture in fridge to become firm as it is easier to roll and cut into shapes, sprinkle some ground almonds onto the baking paper prior to rolling mixture out to ensure it doesn’t stick.
Bake at 160 degrees for 10-12 minutes, then make yourself a pot of tea and ENJOY.
Hint -You can also place the mixture in the fridge rolled into a log wrapped in cling film for up to 4 days and then slice and bake as required.