Ginger Snap Biscuit
Ingredients
  • 2/3cup rapadura or coconut sugar
  • 150g room temperature butter
  • 2cups white spelt flour(use normal white flour if you don’t have spelt)
  • 2 1/2tsp ground ginger
  • 1tsp cinnamon
  • 1/4tsp ground cloves
  • 1tsp bicarb soda
  • 1tbls backstrap molasses
Instructions
  1. Cream butter and sugar for two minutes in a food processor or blender (tmx speed 4, 1 minute).
  2. Add all the other ingredients and mix until well combined. Scrape sides and continue if necessary (tmx speed 4, 20 seconds). Scrape sides. (Speed 4, 10 seconds).
  3. Roll teaspoon full balls and place on a baking tray lined with baking paper and squash gently. Put in oven at 160 degrees for 12 minutes.
  4. They will harden upon cooling. Good keeping your hands off them until they are all cooled though! Enjoy x