Ginger biscuits

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.


  • 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


  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.


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