Chocolate & Ginger Oat Biscuits (Gluten Free)
We've been experimenting the last few weeks with going gluten-free, but while bread has been fairly easy to cut out, giving up our favourite chocolate ginger biscuits with a cup of afternoon tea has definitely not! So, I decided to have a shot at making some gluten free cookies that were just as delicious.
These are based on a recipe for Anzac biscuits which I used to love when I was young and was recently reminded of round a fire on the beach by the current chefs at Yoga Rocks, Cory and Sarah. (Check out their lovely vegetarian recipes on their facebook page.)
This adapted version substitutes ground almonds instead of flour and also adds in ginger and chocolate which are pretty much essential for us! The result is a crunchy, oaty biscuit that goes perfectly with your afternoon brew. :-)
Recipe makes about 14 biscuits
Ingredients
- 1 Cup Ground Almonds
- 1 Cup Dessicated Coconut
- 1 Cup Gluten Free Oats
- 3/4 Cup Brown Sugar
- 125g Butter
- 2 Tbsps Honey
- 2 Tbsps Water
- 1 Tsp Baking Soda
- 50g Crystallised Ginger
- 50g Dark Chocolate
Method
2. Combine ground almonds, coconut, oats, ginger and sugar in a large bowl and mix well.
3. Melt the butter, honey and water in a saucepan. Once melted add the baking soda.
4. Combine the wet and dry ingredients and mix.
5. Roll small walnut size balls of the mixture and place onto baking trays with a good space between them.
6. Flatten the balls into biscuits bout 1/2cm thick. They will expand further in the oven.
7. Bake for around 13 minutes until golden.
8. Allow to cool and harden.
9. Melt the dark chocolate in a bain-marie and drizzle generously over the biscuits with a spoon.
10. Get the kettle on, make a cup of tea and dunk in your biscuits!
