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Ginger Biscuits

Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Servings 25

Ingredients
  

  • 250 grams butter
  • 180 grams rapadura or coconut sugar
  • 1/4 cup maple syrup
  • 1 tbsp molasses
  • 2 tbsps ground ginger
  • 2 tsps ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp bicarb soda
  • pinch sea salt
  • 380 grams wholemeal spelt flour or any flour of your choice

Instructions
 

  • Place the butter, sugar, maple syrup, molasses, ginger, cinnamon and nutmeg into your Thermomix bowl and cook for 8 minutes, 60 degrees, speed 2.
  • Add the bicarbonate of soda, salt and flour and mix for 20 seconds, speed 8.
  • Knead for 2 minutes and allow mixture to cool for a few minutes.
  • While it's cooling preheat your oven to 180 degrees and line two baking trays with paper.
     
  • Using a tablespoon, scoop up and roll into balls. Place onto your baking trays and lightly flatten with a fork and bake for 11 minutes. Check cookies and if not too golden cook for a further 2-5 minutes.
  • Allow the ginger biscuits to cool in the oven if you want them to go hard, or on the trays for 5 minutes before carefully transferring to a wire rack to cool completely.

Notes

Store in airtight container for up to 7 days. Can freeze.