By: Susan Joy
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.
Serves: 60 thin biscuits | Prep Time: 00:15 | Cooking Time: 00:10
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 ginger snap biscuits are suitable to freeze.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Photo by Susan Joy.