Spicy ginger biscuits… a winter warmer that’s not just for Christmas. We first made these ginger biscuits before Christmas and since then they’ve become a favourite baking activity. Fabulous flavours and low in refined sugar make them kiddy-friendly and an energy balancing tasty pick-me-up.  

These ginger biscuits are soft and chewy – it’s the sugar/golden syrup combo in regular ginger biscuits that gives them their unique chewy crunch – so they probably wouldn’t withstand any architectural gingerbread construction! But they’re just as tasty all the same. 

Why you’ll love this recipe: 

  • It’s a really simple recipe to follow, even the kids will love getting involved. 
  • They’re ready to eat within half an hour, which means no waiting around with grumbling tummies! 
  • If you’re making them at Christmas, you can make a hole in the top and use a piece of ribbon to hang them on the tree for edible decorations the whole family will enjoy. 

I’m thinking of making these as a present, is there anything I can do to make them extra special? 

What a great idea! I would dip half of the biscuit into melted dark chocolate and perhaps add a sprinkle of edible glitter. 

How long will they keep for once made? 

They should keep covered at room temperature for a few days, or in the fridge for up to a week. 

I’m vegan, can I use something else in place of the butter? 

I haven’t tried them using any other fat but a dairy-free butter alternative should work just as well. You could even swap it for coconut oil. Swapping the fat might change the texture slightly so experiment and see what works best for you! 

All you need: 

  • 225g plain flour (I used buckwheat flour) 
  • 125g soft butter 
  • 75g flaxseeds 
  • 150g dried dates 
  • 50ml hot water 
  • 30g coconut sugar 
  • 1tsb baking soda 
  • 1 tsb cinnamon  
  • 2 tsb ground ginger

All you do: 

  1. Preheat the oven to 170C 
  2. Soak the dates in the water and blend to a paste 
  3. Combine all the ingredients in one bowl until they become a dough  
  4. Roll out the dough (trying not to eat it!) and cut into shapes. 
  5. Bake for 12 minutes  

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