Description
Experience a sophisticated grain-free version of the classic British ginger biscuit that balances a crisp exterior with a perfectly tender center. This recipe utilizes the unique properties of almond meal and molasses to recreate a historic spice profile without the need for gluten.
Ingredients
- 220g blanched superfine almond flour
- 76g coconut sugar
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted and cooled
- 3 tablespoons molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a food processor, pulse the almond flour, baking soda, coconut sugar, and spices several times to aerate the mixture and ensure even distribution of the leavening agent.
- Add the cooled coconut oil, molasses, egg, and vanilla extract, then process for 15 to 20 seconds until the mixture transitions from a sandy texture into a cohesive ball of dough.
- Transfer the dough to a glass bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to hydrate the flour and stabilize the fats.
- Preheat your oven to 350°F (175°C) and line a heavy baking sheet with parchment paper.
- Using a 1.5-tablespoon scoop, portion the dough into rounds and place them 2 inches apart on the sheet, then gently press each round down to a half-inch thickness.
- Bake for 10 to 12 minutes until the edges are firm; let the cookies rest on the hot baking sheet for 5 minutes before moving them to a wire rack.
Notes
To ensure consistent results, always weigh your almond flour as volume measurements can be unreliable in grain-free baking. If your kitchen is particularly warm, you may need to chill the dough for a full hour to prevent the coconut oil from softening too much during the shaping process.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: British