Nippy ginger biscuits

It is bloomin hot!!! I think it’s never been so hot in Scotland, our flat has skylights in the kitchen and the hall and it feels like we live in a green house. I’m finding it very hard to cook or bake at the moment without feeling like passing out from heat stroke. I did however galvanise myself yesterday to bake some biscuits for toddler group. I’m calling them nippy ginger biscuits as Arthur tucked in really enthusiastically only to discover that all the ginger made his tongue hurt. “Oh nooooooo!!! Nippy mummy nippy.” Sadie however was completely un phased by their spiciness and I personally think what is the point of a wimpy ginger biscuit? So these come with a toddler warning. If your little one prefers a milder taste you can just put half the ginger in no problem. But if your feeling daring whack the lot in and enjoy! 

Nippy ginger biscuits 

Ingredients 

  • 130g plain flour
  • 75g coconut oil
  • 3 tbsp honey 
  • 3 tsp ground ginger 

Method 

Preheat the oven to 180/gas 4 and line a baking tray with grease proof paper.

Mix together the flour and ginger in a large mixing bowl.

Melt the coconut oil and honey in a small pan over a low heat then pour into the flour. 

Mix together into a ball of dough. 

Chill in the fridge for 10 minutes. 

On a floured surface, roll out and using a cookie cutter make the biscuits. 

Place on the tray and bake for 12 minutes.

Cool on a wire rack and store in an airtight container.

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