Cacao Ginger Bread Biscuits

by: Gauri Chopra

Cacao Ginger Bread Biscuits

Ingredients for the biscuit:

  • 150g Buckwheat or Quinoa flour (I used buckwheat- to make your own simply grind the grains in a food processor until it becomes a flour, sift to ensure you’re not left with any coarse grains)
  • 100g Almond flour (or 100g of ground almonds)
  • 50g (or 3tbsp) Honey
  • 30g candied Ginger cut into small pieces
  • 26g (or 2 tbsp) virgin organic Coconut Oil
  • 15g (or 3 heaped tsp) Creative Nature Cacao powder
  • 15g (or 3 heaped tsp) Chia seed
  • 100ml water
  • Optional: 1/2 tsp cinnamon/all spice

1. Pre-heat fan oven to 180 degrees Celsius

2. Mix all ingredients together in a bowl or food processor until dough is formed

3. Using a rolling pin, roll the dough flat on some grease proof paper until it’s just under 1 cm thick

4. Using a ginger bread man cookie cutter (or any shaped equivalent) cut out as many biscuit moulds as possible before using your hands to roll the dough back into a ball and repeating step 3. Do this until all the dough is used up

5. Lay the gingerbread men onto a baking tray lined with grease-proof paper and place in the oven for approximately 8-10 mins or until lightly browned

6. Allow to cool for at least 10 minutes before removing them from the tray and decorating