Ginger Snap Biscuits
These biscuits are so moreish, especially with the rich dark chocolate dip! They are also light and relatively low calorie. I cannot get enough of these - one of my favourite recipes to date.
Equipment
- Mixing Bowl
- Spoon
- Oven
- Cooling Rack
- Baking tray
- Greaseproof Paper
- Spatula
Ingredients
- 1 Pinch Salt To taste
- 100 Grams Self Raising Flour
- 1 Tsp Bicarbonate Soda
- 3 Tsp Ground Ginger Spice powder
- 20 Grams Maple Syrup Can substitute for honey
- 60 Grams Soya Yoghurt Can substitute for any plant-based yoghurt or dairy-free spread
- 40 Grams Coconut Sugar
- 1 Tsp Vanilla Essence
- 50 Grams Dark Chocolate (Vegan) Optional (for dipping)
Instructions
- Preheat the oven to 175 degrees Celcius
- Mix all of the dry ingredients in a bowl
- Make a well in the centre of the dry mixture and add in the wet ingredients
- Mix thoroughly until mixture binds and becomes slightly stiff
- Line a baking tray with greaseproof paper
- Take about 1 teaspoon of mixture and roll into balls
- Gently flatten the balls with a spatula (coated in some flour to prevent sticking) or your hands
- Pop in the oven and bake until golden/when the tops begin to crack (10-15 minutes)
- Place biscuits onto a wire rack for cooling
- Optional: break the dark chocolate into pieces (using a microwave in short bursts) and melt for dipping/drizzling over the biscuits
- Enjoy!
Notes
Note: calories do not include chocolate topping
