Disney Snaps

Hemsley And Hemsley Gingernut Biscuits

We love the fact that we can use ginger as a kick start in the morning (beats a coffee in our book), as a palate cleanser and a digestif. Ask for ginger tea at the end of dinner - preferable to an espresso when you're trying, not only to digest, but wind down after a long day. Like peppermint and chamomile it's a carminative - a substance that stops gas forming... or helps get it out!




How about curbing cravings, sorting headaches, indigestion, motion and morning sickness?  It does all this, whilst all the time remaining super tasty. And as for pure pleasure?  Mmm ginger biscuits, a good old-fashioned munch. The British love them with a cup of tea - our dad's favourite brand was almost hard enough to lose a tooth on.We've made all kinds of ginger snacks - gingerbread men, gingerbread cake and ginger biscotti. This time we wanted something crunchier than a gingerbread man, but less so than biscotti. Our gingernut biscuits are the answer - and unlike the commercial brands these actually do contain nuts!


Super simple - ground almonds, dried ginger and date syrup - deliciously chewy and crisp round the edges. Full of spice and just enough sweetness to make you say "mmm". Date syrup is an excellent natural sweetener for this, with its warm, rich flavours - simply a blend of whole dates with water. We were aiming for the fiery flavour of crystallised ginger - if you dip dried date into ginger powder you get that same chewy consistency and hot candied flavour, minus the refined sugar.

Unlike white sugar (or even some brown sugars which are just white sugar dyed with molasses), dates and their syrup are wholefoods and therefore mineral rich (especially potassium and iron) with a fuller flavour. Look for an organic syrup without additives or preservatives or make your own by soaking whole dried dates in minimal water and blending until smooth - add more water if needed but keep it thick for this recipe.

Almonds are one of the best nuts you can eat - when you buy them pre-ground, the skins have already been removed so you don't have to soak off their anti-nutrients. Their high protein and healthy fat content helps to balance the natural sugars in the biscuits and leave you more satisfied.

As you know, eating well does not have to mean missing out. Our philosophy is to eat nourishing foods with joy and satisfaction. We both love sweets and the sweeter things in life and we have the occassional sweet treat. If you haven't tried baking any of our recipes yet, try the Vogue reader favourites - banana bread, choc chip cookies and our ultimate celebration cake.

Remember though, that even natural sweeteners, with their health benefits, should be eaten sparingly - don't let your sweet tooth get out of hand. By slowly reducing its use in cooking, you and your loved ones can re-programme your taste buds and learn to enjoy the natural sweetness of food. Don't fool yourself into thinking that a healthy treat is a good alternative to a real meal.

Ingredients  (use organic ingredients where possible)
Makes approximately 15 biscuits
2.5 cups of ground almonds (we use Infinity)
2.5 tbs of ginger powder - or less if you don't like the burn! (we like Hambledon)
3 pinches of sea salt
1 tsp baking soda
Zest of one unwaxed lemon
1/3 cup of date syrup (try Crazy Jack) or a little less of maple syrup

Instructions
Combine the ground almonds, ground ginger, sea salt, baking soda and lemon zest thoroughly in a bowl or food processor.
Mix in the date syrup until well combined - it should be sticky when pressed together and hold it's shape.
Take a tablespoon of the mixture and roll into a ball between your hands. Then press flat between your palms. Place on a baking tray lined with parchment paper (we like If You Care).
Repeat with the rest of the mixture - leaving plenty of space between them.
When you have finished, use the flat of your hand to flatten each biscuit further (approx 1/2 cm thick) - the baking soda will make them rise a little in the oven, the thinner they are the crunchier they will become.
Bake at 180C for 10-12 minutes until browned on the edges.
As they cool they will crisp up.
Store in an airtight container (glass or tin) to keep them crisp.