Ginger and Chocolate Biscuits

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!


Screen Shot 2015-06-20 at 21.21.41Ingredients:

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

Screen Shot 2015-06-20 at 21.21.071/2 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

Tips:

  • 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.

Method:

  1. Combine together the oats, coconut, almonds, ginger, cinnScreen Shot 2015-06-20 at 21.20.39amon and nutmeg in a large bowl until evenly mixed.
  2. 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.
  3. Add the water into the mixture and mix again, this will help the mixture stick together.
  4. 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.
  5. Bake for 20-30 minutes at 150 C (300F) in the oven until golden brown.
  6. Cool completely before drizzling with the melted chocolate, then enjoy!

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