One of the first things I learnt to cook as a child was brandy snaps. They are a biscuit made from a mixture of butter, sugar, golden syrup, flour and ginger. You roll them up while they are still warm, allow them to cool, then fill with brandy flavoured cream. I can almost feel a heart attack coming on just thinking about all of that saturated fat (in the butter and cream)!
A lot has happened since then and I have since learnt that this is not the sort of food you should eat if you want to look after your heart, health or figure! I have come to realise that I also don’t feel so good after eating these types of foods. However, I do love ginger.
These little ginger biscuits are a delicious, healthier alternative. They include macadamia or olive oil (both sources of healthy monounsaturated fat) in place of butter, honey in place of sugar and the ground nuts and coconut give these scrumptious little biscuits a great texture.
Used daily in Asian and Indian cuisine, ginger is not only a culinary spice, but has medicinal properties too. It has a warming effect and can stimulate digestion, settle upset stomachs and relieve aches and pains.
It is regarded as a tonic for the digestive system as it improves the digestion of proteins, is an effective treatment for nausea and motion sickness and strengthens and protects the mucosal lining of the upper digestive tract against the formation of ulcers and can protect against intestinal parasites. Ginger is also reported to reduce abnormal inflammation and clotting and has anticancer properties.
Dried ginger apparently has more powerful anti-inflammatory and analgesic effects, so people with arthritis and other inflammatory conditions may benefit more from having it in this form.
These biscuits are a delightful way to enjoy all of the health benefits of ginger…
- ¾ cup (100 g) cashews
- ¼ cup (25 g) desiccated coconut
- 1 tablespoon (10 g) ground ginger
- 1 teaspoon ground cinnamon
- a pinch (⅛ teaspoon approx.) of bicarbonate of soda
- 2 tablespoons (40 ml) cold pressed macadamia oil or extra virgin olive oil
- ¼ cup (60 ml, 80 g) honey
- 1 tablespoon (20 ml) freshly squeezed lemon juice
- Preheat the oven to 150°C. Line two baking trays with greaseproof baking paper.
- Put the cashews and desiccated coconut into the bowl of a food processor and blend until finely ground (this took 12 seconds, gradually working up to speed 9 in my thermomix).
- Transfer to a medium sized bowl, add the ground ginger and bicarb soda and mix through.
- Put the honey, extra virgin olive oil and lemon juice into a larger bowl and mix well.
- Pour the cashew mix into the honey mix and mix together until well combined.
- Using a soup spoon, place spoonfuls onto prepared trays and using the back of the spoon, spread out mixture using swirling motions to flatten but keep in circle shapes.
- Bake for 15 minutes (approx.) or until golden brown
- Allow to cool before eating
- Store any leftovers in an airtight container
Per Serve: 359kJ or 85 calories; P 1.2g Fat 6.5g SFat 1.6g CHO 5.6g Fibre 0.6g