Ginger Snaps

Ginger Snaps

  • Serves: 60 thin biscuits
  • Prep Time: 00:15
  • Cooking Time: 00:10
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My Ginger Snap biscuits are thin, crispy and snap with each bite. My family loves ginger cookies and I have several versions in my cookbooks but these Ginger Snaps have hit the top of the list, you must make them. They have the perfect balance of spice and sweetness and are completely healthy.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1/3 cup ghee, or unsalted grass-fed butter
  • 1/2 cup coconut sugar
  • 4 lge Medjool date(s), pitted
  • 1 lge egg(s)
  • 2 Tbsp molasses (organic unsulphured)
  • 1 1/2 cups almond meal/flour
  • 1 cup arrowroot flour, or tapioca
  • 1 1/2 tsp baking soda (bicarb)
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp fine sea salt

Directions

Preheat oven to 170c (fan-forced). Line 3 large baking trays with baking paper.

Add the ghee, coconut sugar and dates to a food processor. Process for 20 seconds to cream them together. Scrap down the sides of the bowl.

Add the egg and molasses, then process for 10 seconds to mix all the ingredients together well. Scrap down the sides of the bowl.

Add the almond meal, arrowroot, baking soda, ginger, cinnamon, allspice and salt to the wet mixture. Process until the mixture comes together into a ball (it won't take long), the texture will be very soft and smooth but not sticky.

Scoop out a teaspoon of mixture and roll into a small ball approximately 2.5cm in diameter, repeat with all mixture leaving a 5 - 6cm space between each ball. Take a small piece of baking paper and place it over a ball of dough and use the flat bottom of a glass to press down gently and firmly onto the paper (forms 5cm rounds and 3mm thick). This will make a nice round shape while creating a thin wafer biscuit (they will spread out further as they cook).

Bake for 10 minutes or until firm, watch the edges down burn. The biscuits will become crisp as they cool. The bottom tray may take a few minutes longer than the centre trays to cook.

Once completely cooled, store in an airtight container. These biscuits are suitable to freeze.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

coconut sugar

Coconut palm sugar is produced from the sap of the flower bud of the coconut palm tree and is a natural food sweetener. I use it when a dry sweetener is required. It has the benefit of a low glycemic index (low GI 35 compared to sugar at 68) and nutritional content. Use in baked goods as an occasional treat but don't over indulge.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

molasses (organic unsulphured)

Blackstrap organic molasses is a nourishing sweetener which contains a considerable amount of nutrients that are essential for the body. Molasses contains essential minerals such as calcium, magnesium, manganese, potassium, copper, iron, phosphorous, chromium and cobalt. It also has various vitamins such as niacin, vitamin B6, thiamine and riboflavin. Choose an organic unsulphured brand when purchasing.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and in some countries, it is called almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut and seeds meals/flours are all best stored in airtight containers in the fridge or freezer to prevent them going rancid.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

allspice

Allspice is a dried fruit and gets it's name from its flavour, which seems to be a blend of cinnamon, nutmeg and cloves. The fruit is picked when green and ripped in the sun, when dried they are brown and look similar to a peppercorn, it is then ground for use in cooking.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

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