There are few things more comforting & delicious than the aroma of fresh spices. Encased in a freshly baked cookie, it doesn’t get much better than these Holiday Spiced Ginger Biscuits from my favourite healthy home-cooking & food-loving duo Hemsley & Hemsley. These chewy, delicious cookies are packed full of incredible spices like cinnamon, all spice, nutmeg and ginger with natural sweetness from cranberries and some maple syrup. They take no time to whip up, are a real crowd pleaser and are nutritious too.
I hope you enjoy this recipe! I stuck to pecans and cranberries, a surprisingly perfect combination, but I can’t see why you couldn’t mix it up with whatever you have in the pantry, like raisins and walnuts. Yum yum!
Holiday Spiced Ginger Biscuits (DF, GF, Vegan)
- 220g ground almonds
- 1 tsp cinnamon
- 1 tsp allspice
- ¾ tsp ground ginger
- ½ tsp nutmeg
- ⅛ tsp or a pinch of sea salt
- 1 tsp baking soda
- 40g dried cranberries (look for the sugar-free, apple-sweetened variety)
- 40g whole pecans, each chopped into 4 pieces
- 5 tbsp pure date syrup or pure maple syrup
1. Preheat oven to 350°C.
2. Mix ground almonds, spices, sea salt, and baking soda in a bowl.
3. Stir through the cranberries and chopped pecans.
4. Stir in maple syrup until well combined. Dough will be crumbly.
5. Take approx. 1½ tablespoon of the mixture and shape into a rough cookie with your hands.
6. Place on a baking tray lined with parchment paper, pressing each biscuit lightly with the flat of your hand to approx. ½ cm (⅕ inch) thick.
7. Repeat with the rest of the mixture, leaving plenty of space between biscuits.
8. Bake at 350°C for approx. 12 minutes, until browned at the edges but still soft in the middle. (Oven temps vary, so keep an eye on the biscuits after 10 minutes.)
9. Let cool for 10 minutes to crisp up before serving.
10. Store in the fridge in an airtight glass container. You can also freeze after baking and defrost at room temperature as desired.