Foodhearts, these ARE biscuits and I stumbled on how to create the great crunch through some experimentation with olive oil. I like to make my own treats for the therapy of the process (I’ll do a separate post on this for you ideas people), to amplify the nutrient density, and maximise taste while reducing excessive sweetness (not pour moi). I just needed to find a base recipe to work with. I found this one here, and as you can see I’ve changed some of the ingredients and slashed the sugar to make a whole new creation.
Crunchy Ginger Biscuits
Prep time: 10 – 20mins
Cook time: 10 -12 mins in the oven (160ºC or 325ºF).
Total time: 30-40mins
Serves: That depends! (makes about 25)
- 150g extra virgin olive oil
- 100g coconut sugar (gives the biscuits a lovely colour
- 1 egg
- 250g spelt flour
- 1 tsp baking powder
- 1 tbsp dried ginger
- Peeled raw ginger root (up to you but I like a good ginger kick – about the size of quarter of a lemon)
- Mix the spelt flour and baking powder in a bowl.
- Mix the sugar, oil, egg and ginger in a high speed blender or food processor. Or if mixing by hand, grate the root ginger and add.
- Mix the ginger blend into the flour. Pinch a piece of the dough and roll into a ball. Then place on baking tray and press to slightly flatten.
- When you have a full tray, put in oven for about 10-12 mins. May need a few more mins if they’re not that flat.
- When baked, place on a wire rack to cool. Can also be stored in and eaten from the freezer, if there are any left. I cast no aspersions.
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