The winter spices in these ginger biscuits remind us of Christmas. They are so delicious we have them all year round, and they never last long in our house.

Ingredients

• ¼ cup chopped dried fruit e.g. prunes, raisins, dates
• 1 cup ground almonds
• ¾ cups plain wholemeal flour (or gluten free oat flour for a gluten free version)
• 1 medium egg
• Pinch of salt
• 3 tablespoons honey (or stevia)
• 1 tablespoon melted butter (or mild olive oil)
• 1 tablespoon water
• 1 tablespoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 tablespoon fresh ginger finely grated or finely chopped

Method

1. Preheat oven to 180°C.
2. Chop the dried fruit into small pieces.
3. Add the dry ingredients to a food processor to mix. Mix the wet ingredients in a separate bowl
4. Combine the wet ingredients into the dry ingredients and blitz until everything is combined into a cookie dough.
5. Line a baking tray with baking parchment.
6. Using a tablespoon to spoon out golf ball sizes of cookie dough and roll into a ball.
7. Roll the dough into 14 balls, pressing gently on top of each one to flatten out.
8. Bake at 180°C for 12-15 minutes in the oven.
9. Let biscuits cool to room temperature.

Notes

Once they have cooled, store in an air tight container at room temperature. They will stay fresh for 4 days.