Originally posted on hemsleyandhemsley.com.
My good friends and superstar chefs Melissa and Jasmine Hemsley have been so kind and allowed me to share one of their killer Christmas recipes with you all. I hope you’re ready to bake today, because their Holiday Spiced Ginger Biscuits are just divine – bound to be snapped up by any guest dropping by to spread some merriment.
This recipe is inspired by a classic American baked good – Pumpkin Pie – and an English ginger cookie usually known as a ‘gingernut’. Instead of walnuts and raisins, they’ve added pecans and apple-sweetened cranberries to make these deliciously chewy cookies, free from gluten, grain and refined sugar.
HEMSLEY + HEMSLEY’s Holiday Spiced Ginger Biscuits
220g ground almonds
1 tsp cinnamon
1 tsp allspice
¾ tsp ground ginger
½ tsp nutmeg
⅛ tsp or a pinch of sea salt
1 tsp baking soda
40g dried cranberries (look for the sugar-free, apple-sweetened variety)
40g whole pecans, each chopped into 4 pieces
5 tbsp pure date syrup or pure maple syrup
Preheat oven to 175°C / 350ºF.
Mix ground almonds, spices, sea salt, and baking soda in a bowl.
Stir through the cranberries and chopped pecans.
Stir in maple syrup until well combined. Dough will be crumbly.
Take approx 1.5 tablespoons of the mixture and shape into a rough cookie with your hands.
Place on a baking tray lined with parchment paper, pressing each biscuit lightly with the flat of your hand to approx. ½ cm (⅕ inch) thick.
Repeat with the rest of the mixture, leaving plenty of space between biscuits.
Bake for approx 12 minutes, until browned at the edges but still soft in the middle. (Oven temps vary, so keep an eye on the biscuits after 10 minutes.)
Let cool for 10 minutes to crisp up before serving.
Store in the fridge in an airtight glass container. You can also freeze after baking and defrost at room temperature as desired.
Did you bake a batch of these delicious treats? Show me over on Instagram!