Gluten Free Chewy Ginger biscuits


I can’t believe the Christmas is already over, this year went so so quick! It was a lovely one spent with Family & Friends over eating and being merry but New Years was spent under a blanket with some hot whiskeys as I had a flu (Very Granny Chic lol)

I made these biscuits on Christmas day morning to give to family, it was such a rush that day I only managed to get one Photo hence the bad quality-Apologies! They are a delicious chewy buttery gingery biscuit that can be enjoyed at any time of the year- I got the Santa toppers as a gift so used them for these biscuits and they worked well but aren’t necessary!

I made 2 batches one dipped in chocolate and the other plain with a Christmas topper (again apologies for not having pictures but believe me they taste good)


  • 2 1/2 cups Almond Flour
  • 4 tablespoons of Grassfed Butter
  • 1/3 cup Honey/Maple Syrup
  • 2 tablespoons Ground Ginger
  • 1 teaspoon Cinamon
  • 1 teaspoon Nutmeg
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Baking Soda
  • Pinch of Sea Salt
  • 85% Dark Chocolate (optional)


Preheat oven to 180

1. In a bowl, combine almond flour, salt, baking soda and ginger, cinnamon & nutmeg.

2. In a 2nd bowl combine honey and lemon zest and mix into the dry ingredients, when the butter has softened add to bowl and combine all the ingredients using an electric hand whisk (this can also be done in a food processor)

3. Scoop 1 tablespoon of dough and using your hands flatten out the mix onto baking paper

4. Bake for about 10 minutes, until golden and place on a rack to cool.

5. Melt the dark chocolate in a bowl over hot water with a tablespoon of maple syrup, dip the biscuit in until it is fully covered and place onto baking paper to set.

Hope you enjoy xx


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