Chocolate Ginger Nuts

My baked Ginger Nuts are always a huge hit in this house. My husband Howard loves them. Although he’s always telling me to add more ginger, he still enjoys it when I make these biscuits/cookies.

Instead of adding that ginger that he so desperately craves, I made an executive decision to add chocolate. My husband last year for Christmas bought me lots of different types of dark chocolate. Which I’m still working my way through so I thought I would add it to these biscuits/cookies. 

By adding 100% raw cacao powder I feel I have added a richness to the biscuit. The Ginger Nut now tastes bitter, spicy and sweet. It’s a strange combination but it works so well.  There were no complaints from Howard either. 

Makes 24 biscuits

Equipment needed

• Blender 
• Large mixing bowl
• Scales
• Mixing spoon
• Saucepan
• Tablespoon
• Teaspoon
• Baking tray
• Cooling rack

Ingredients

Dry Ingredients

• Gluten free oats x 200g
• Ground almonds x 100g
• Brown rice flour x 100g, plus extra for dusting.
• Raw cacao powder x 60g
• Baking powder x 1 tsp
• Ground ginger x 2 tbsp or Fresh ginger grated x 1 inch piece

Wet Ingredients

• Maple syrup x 150mls
• Cashew nut butter x 150 g
• Coconut oil x 100g

Method

• Start by putting the oats into the blender. 
• Then blend until they resemble flour. 
• Next mix all the dry ingredients in a large bowl.
• Next put the rest of the ingredients into the saucepan.
• Put on a medium heat and stir until they are combined.
• It should take around 5 – 10 mins.
• Once the ingredients are combined together, leave to cool.
• Then finally add the wet ingredients to the dry ones.
• Form a large ball and use your hands to do so if you need to.
• Using the extra brown rice flour, roll out the dough.
• Roll out the dough to about a half centimetre thickness.
• Use the cutter and make your biscuits.
• Put the cut biscuits onto boards or trays. 
• Place these in the fridge for at least an hour.
• Preheat the oven to 180°C or gas mark 4.
• Place the biscuits on a baking tray and bake for around 12 – 15 minutes or until golden brown.
• Once golden brown, place on a cooling rack and leave to cool.
• Serve and enjoy.

My Chocolate Ginger Nuts were as much of a hit as my Ginger Nuts. There were no complaints as they were being eaten. These biscuits/cookies are great to give as gifts too. I often give these to my son Ted’s teachers as presents at Christmas or the end of term. They were always greatly received and I always get a big thank you too. Personally I love them with a nice cup of tea when there’s no one home. Just me, a cup of tea and a biscuit/cookie – heaven! However you decide to eat these biscuits/cookies, as always, enjoy. 

What’s your favourite sweet treat? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx