Festive Ginger Biscuits


1.5 cups almond meal (flour or ground almonds will work)

1 cup oat flour

1/2 cup Sorghum flour 

1 1/2 teaspoons Baking soda 

1/8 teaspoon Sea salt 

1/4 cup Maple syrup (or honey)

1 teaspoon Vanilla extract 

1/2 cup of melted coconut oil

2 teaspoons ginger


Pre-heat oven to 165°C/330°F. Line a baking tray with baking paper and set aside. 

In a large bowl combine almond meal, sorghum, baking soda and sea salt.

In a small bowl whisk together the maple syrup, vanilla and coconut oil. 

Add wet mix to dry and stir well to mix. 

Wrap the dough in cling film and place in the fridge for about 20 minutes. 

Remove from the fridge (if the dough is too solid, leave it aside for a few mins to warm up).

On your kitchen bench, lay a large rectangle of baking paper, or plastic wrap. 

Place the dough onto the baking paper and cover with an equal size piece of paper.

Using a rolling pin roll out  the dough between the two sheets into a large rectangle about 1cm /1/3” thick and cut into the shapes you like.

Using a cake knife or spatula transfer cookies one by one onto a lined baking tray and bake for about 12-15 minutes or until golden brown.

Remove from the oven and place on a cooling rack. 

Sprinkle with cinnamon, more ginger, icing sugar or best of all coat with melted chocolate and enjoy!