Emmer Ginger Biscuits
Before you begin
Imagine a crunchy ginger biscuit with a hot cup of tea - what's not to love?
Like Emmer flour, you can use other low protein flours for this recipe, like Einkorn and Spelt. Both flours are healthy replacements as 'plain' flour substitute. Adding baking powder, as per recipe, turns it into self-raising flour. Read more about flour types here.
Get Ready
Preheat the oven to 180 C.
lightly grease a baking tray and dust with flour.
Ingredients:
110 g Emmer 85%
1 1\4 teaspoon baking powder
1 slightly rounded teaspoon ground ginger
1 level teaspoon bicarbonate of soda
40 g granulated sugar
50 g block butter/or plant-based margarine
50 g (or 2 tablespoons) golden syrup
1 teaspoon water
Mix and Bake
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Sift the flour, ground ginger and bicarbonate of soda together into a mixing bowl.
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Stir in the sugar.
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Lightly rub in the butter/margarine till crumbly.
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Add the syrup and mix everything to a stiff paste. Should the consistency feel too stiff, add the water, recommended when using Emmer 85% to bring the mixture to stiff but soft consistency.
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Now divide the mixture into quarters, as evenly sized as possible, then each quarter into four, and roll the pieces into little balls.
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Next place them on the baking sheet, leaving plenty of room between them because they spread out. Then just press and flatten them slightly.
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Bake near the centre of the oven for about 10 minutes and are golden with a lovely cracked appearance. Check regularly to make sure they do not over bake and become too dark.
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Transfer them to a wire rack to finish cooling and store in an airtight tin once cold.
For variation, add a spoonful of chocolate chips!
