How happy I am when I get those goodies out of the oven and the heavenly aroma that just leave all around home!! If you are a home baker, you would also enjoyed those bliss whenever you bake something delicious!!! These are the easiest and healthiest biscuits I have ever made, and they are tasty too!!! These British biscuits really reminded me of that ginger candy we all had during our childhood. After having these biscuits you will get that slight burn of ginger in your throat…. how relaxing and delicious treat it was when we enjoyed this biscuits by dunking in a hot cup of milk tea.
Hey, this biscuits are made flourless, no butter/oil, refined sugar free and no eggs too…and they are healthy and delicious!! Richness of those ground cashew, nutty coconut, spiced with ginger and sweetened with honey, and zest of lemon really enhanced the flavour and you can whip this up in no time. For a Vegan version of biscuit use maple syrup instead of honey.
I couldn’t stop munching these simple beauty and before hubby comes in I finished half of it. Called him up and asked to get some more cashew to make next batch ;). These are really crunchy biscuits and they will become crunchier as it sits. When I took this next day for morning tea it was crunchier than how it was on previous day (day I baked). For me it is an expensive cookie, because cashew nut are little more expensive here compare to other nuts. I have to get lots of cashew when I come back from home next time :).
I hope you guys also love and enjoy these gingernut biscuits as much we do. Lemme know in comment how you guys enjoyed it. Lets see the recipe.
Health Benefits :- (Source)
- Oleic acid in cashews helps for heart health.
- Rich in antioxidants too.
- Flavonol called Proanthocyanidins helps to fight against cancer cells.
- Magnesium in Cashews helps to reduce your blood pressure.
- Cashew helps to prevent gallstones too.
- Cashews contain good cholesterol which is really needed for a healthy wellbeing.
Serves – 15 to 18 biscuits
- Cashew nuts – 1 3/4 cup (250 g, I used slightly toasted)
- Desiccated coconut – 1/2 cup
- Ginger powder – 3 tea spoon (Reduce if you want less burn or more if you like)
- Baking soda – 1 tea spoon
- Honey – 4 table spoon (More or less to taste)
- Lemon Zest – Half of a lemon
- Salt – a pinch.
- Preheat oven at 180 °C and line baking tray with parchment paper or silicon mat.
- Grind the cashew in your grinder well. (little bits and pieces are fine)
- Take ground cashew in a bowl and add rest of the other ingredients and mix really well using your hand. Or you can also take all the ingredients in a food processor and process it until all ingredients comes together.
- Scoop out the dough (I took a 1 table spoon of it) and make a ball shape and press it between your arms, shape it like a small disk.
- Arrange it into the prepared tray by leaving little space between each and pop it into the preheated oven.
- Bake for 10 to 12 minutes or just until your edges are light golden color (Please adjust the time,since each oven vary – as I always say)
- Cookie will be soft when you take out of the oven, it will become hard when it cools down.
- Cool down completely before you transfer into the air tight container.
- Enjoy with your cuppa.
Here are my other delicious cookies recipe if you wish to looks into – Butter Cookies & Besan Naan Khatai (Traditional Indian Cookies with gram flour) and a healthy cake with loats of nuts and dried fruits is here – Healthy Dry Fruits Cake.
Tips & Tricks :-
- You can substitute honey with maple syrup for a Vegan version.
- Almonds instead of cashew can be used.
- Highly recommend adding lemon zest because it really pair well with this combo.
- Adding salt really brings out the sweetness.