Gingersnaps

I’ve recently come to the realisation that I love ginger. It's one of those unique ingredients that can lend itself to being either savoury or sweet, and it's sooo delicious. I’ve also come to the realisation that I love biscuits…crunchy, chewy, chocolately, spicey…you name it! These gingersnaps combine these two loves together perfectly – crunchy, spicy, warming and oh so yummy.  

P.S. they're perrrrrfect for Christmas (and they make your house smell so amazing you’ll have neighbours coming by begging to try some!)

Makes 10 biscuits

½ cup oat flour (1/2 cup oats blended)
½ cup buckwheat flour
4 teaspoons ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
pinch of salt
1 teaspoon vanilla bean extract
¼ cup coconut oil, melted (or extra virgin olive oil)
4 tablespoons maple syrup
2 teaspoons rice malt syrup
80g dark chocolate (optional)

1. Preheat your oven to 170 degrees Celsius conventional
2. Combine the dry ingredients
3. In a separate bowl, combine the wet ingredients
4. Stir the wet mix into the dry mix until well combined
5. Place spooonfuls onto a lined baking tray and flatten with your hands (it helps if your hands are a little wet)
6. Sprinkle a little extra ginger and cinnamon on top
7. Bake for about 12 minutes or until golden and smelling deeelicious
8. Optional – once the gingersnaps have cooled, dip the underside of them into melted dark chocolate
9. Enjoy!