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Ginger dino biscuits

Recipe blog

Ginger dino biscuits

Emily Kerrigan

You can make these simple gingernut biscuits using any cutters your kids fancy - we like using our dinosaur shape which is actually meant for cutting up sandwiches but does the job for us. The dough is made using coconut oil, not butter, maple syrup in place of golden syrup, and a spoonful of ground almonds for added nutritional kick. 

MAKES 12 

200g self-raising flour
½ tsp bicarbonate of soda
1 tsp ground ginger
1 tbsp ground almonds
2 tbsp coconut oil
100ml maple syrup

TAKES 30 MINUTES 

1. Preheat the oven to 190°C/375°F/Gas mark 5 and grease a large baking sheet.

2. Sift the flour, bicarbonate of soda and ginger in a large bowl. Stir in the ground almonds.

3. Melt the coconut oil and maple syrup together in a pan over a gentle heat then pour into the flour mix. Stir to form a soft dough.

4. Roll out to about the depth of a £1 coin on a lightly floured surface. Get the kids to stamp out dinosaurs and transfer to your prepared baking sheet. They can use a chopstick or skewer to make little eyes in the dough.

5. Bake for 10-12 minutes until brown. Cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely. Store in an airtight tin for 2-3 days.