Not much can beat the sheer delirious fun of the childhood baking of ginger biscuits.
So when I opened Ella Woodward’s new book, Deliciously Ella Every Day, her recipe for Ginger Cookies jumped out as a must try, to bake with my girls.
In her book, Ella calls these cookies, but I’m sticking with biscuits (old skool or old fashioned?), as not much separates cookies from biscuits, except the Atlantic ocean or in this case 17 years in age (gulp!).
Gluten, dairy and grain free ginger biscuits have long been on my radar to try and I’ve been asked a number of times for a recipe or recommendations.
But for some reason…. probably a little anxiety on my part, of making a total F’up of an iconic biscuit and on some level failing my kids or worse their childhood memories I never tried making my own.
So when I saw Deliciously Ella had nailed it the pressure was off. Phew. You’ve got to cherish these few and far between moments.
So thank you, Ella, we had a great, or as my 4 year keeps saying epic time making your ginger biscuits, OK cookies….my kids even call them cookies.
This recipe alone was well worth the great value of the book, find it here. And as with her first cookbook Ella has pulled together a great collection of plant-based recipes, info and beautiful photography that any foodie or anyone interested in healthy eating will devour.
DELICIOUSALLY ELLA’s GINGERBREAD BISCUITS (COOKIES)
A fantastic biscuit that’s sweet but not sickly so and soft with a little bit of a crunchy exterior. Great to take as a snack or a sweet treat and a fantastically fun recipe to make with little people.
- 100g almonds
- 130g pecans (I didn’t have any pecans so subbed for brazil nuts and these worked well)
- 180g buckwheat flour, plus more to dust (or Ella suggests brown rice flour, if you eat/tolerate grains)
- 95ml maple syrup
- 2 x tablespoons ground ginger (I think you could add another tablespoon or a half to this for a more ginger tasting biscuit)
- 1 x tablespoon coconut oil, plus more for the trays (optional)
- 1 x tablespoon chia seeds
- You’ll also need 95ml of water and biscuit/cookie cutters.
Pre-heat the oven to 200c (fan 180c), gas mark 6, 400f
- Place the almonds and pecans (or brazil nuts) in a food processor or high powered blender and blend for 1 minute until a flour forms. Then add all the other ingredients and pour in 95ml of water and blend into a stick dough mix.
- Get a couple of baking trays ready, either oiling them with coconut oil or layering a sheet of baking parchment on top.
- Dust a work and rolling pin with flour and roll out the dough until its nicely thin and perfectly smooth. At this point, use your chosen cookie cutter to cut out the cookies, put them on to the prepared trays.
- Bake for 15-20 minutes (I found 10 mins was enough in my oven), until golden then leave to cool on the tray before storing in an airtight container. They will keep for up to 5 days.