My sister had been searching for these ginger and chocolate biscuits she bought from Holland & Barrett for while, so on request i decided to do some experimenting and make up my own recipe based on these shop-brought ones, expecting them to be as yummy and healthy… perhaps even yummier!
1 1/2 cups (175g) organic Rolled Oats
1/2 cup (40g) desiccated Coconut1/2 cup (60g) flaked or chopped Almonds
1 teaspoon ground Ginger
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg2 1/2 tablespoons cold pressed Coconut Oil
2 tablespoons of Honey
1 teaspoon Vanilla Extract
1-2 tablespoons Water
- You can drizzle melted dark chocolate once they are cool or leaving them plain tastes just as good.
- You can use macadamia or a good olive oil instead of coconut oil.
- Chop up whatever nuts you like, just make sure they are not chunky as these will cause the biscuit to crumble.
- When placing the biscuits on the tray, they should be not too thin that they will break and not too thick that they won’t cook through.
- They keep for about 5 days in an airtight container.
- Combine together the oats, coconut, almonds, ginger, cinnamon and nutmeg in a large bowl until evenly mixed.
- Melt the oil (if using solid coconut oil) in a pan with the honey and vanilla, or just add the oil, honey and vanilla into the large bowl, then mix.
- Add the water into the mixture and mix again, this will help the mixture stick together.
- Prepare a tray lined with baking parchment and evenly distribute the mix onto the tray into a cookie cutter and press down firmly using the back of a teaspoon, ensuring the mixture is closely packed. Repeat this until all the mixture is gone.
- Bake for 20-30 minutes at 150 C (300F) in the oven until golden brown.
- Cool completely before drizzling with the melted chocolate, then enjoy!