Sometimes you just need a treat. (And by sometimes, I of course mean all the time). In my household a cup of earl grey is never far away, and to me a damn good ginger biscuit is the ultimate accompaniment. This recipe is my simple, sweet and satisfying ‘go to’.
I really like a big ginger kick, so these babies are strong, if you prefer more of a subtle heat then reduce your ginger to 2 or three tablespoons.
Zesty Ginger, Salt & Pepper Cookies
- 250g Almond Meal
- 1 tsp Bicarbonate of Soda
- 4 Tbs Ground Ginger
- 2 tsp Cinamon
- 1/2 tsp vanilla powder
- zest and juice of a lemon (unwaxed)
- 6 Tbs of rice malt syrup
- A hefty pinch of Salt
- A pinch of pepper
Preheat your oven to 180 and line a tray with baking paper.
Mix all your dry ingredients together before grating your lemon zest and squeezing your juice in. Finally add your rice malt and mix until well combined.
Take (roughly) two tablespoon sized portions and roll into ball.
Place your cookie dough balls onto your baking tray and push down. I like my cookies a little chewy in the middle, so keep them thick, but if you prefer a bit of crunch then make them thinner.
Pop in the oven for between 15 – 20 minutes depending on the thickness of your cookies.
Once they are looking lovely and golden around the edges then whip them out and leave them to cool (while you make a tea – obviously).