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The Source
Wednesday, November 24, 2021

Ginger and Buckwheat Biscuits

If you’ve been on a retreat recently you may recognise these delicious dairy free Ginger and Buckwheat Biscuits, a warming 42 Acres seasonal favourite.

Our Ginger and Buckwheat Biscuits are a tasty, warming pick me up. Jo, our wonderful chef, recommends leaving the skins on to increase the ginger flavour and using gluten free oats if you are coeliac.

This recipe makes 30 biscuits, which sounds like a lot, but as they keep for a week in an airtight container you’ll be happy to have them to surprise unexpected guests.

Ingredients
  • 14g ground flaxseed
  • 90g warm water
  • 290g melted coconut oil (we recommend odourless lightly refined coconut oil)
  • 200g coconut sugar
  • 180g molasses
  • 12g or 2 tablespoons fresh ginger - finely grated, trimmed of dry bits but leave the skin on
  • 460g buckwheat flour
  • 90g oat flour
  • 19g bicarbonate of soda
  • 10g sea salt flakes
  • 7g ground  cinnamon
  • 5g ground ginger
  • 1g grated nutmeg
Method
  1. Turn the oven on to 190c/ gas mark 5
  2. Make a 'flax egg' by combining the ground flax seed and water, set to one side for 10-15 mins to form a gel.
  3. Beat together the melted coconut oil, sugar and molasses.
  4. Add 'flax egg gel' and fresh grated ginger, beat these ingredients in.
  5. Sift all the dry ingredients together and stir into the wet mixture until it forms a stiff sticky dough. See notes below on style of biscuit and rest the dough if desired.
  6. Taking 45g of the dough, form the dough into round balls, spacing well apart on a baking sheet lined with parchment paper. Flatten them into discs about 6cm in diameter.
  7. Bake for 8-10mins and leave to cool on the paper, slid onto a wire tray. If you like your biscuits to be firmer then cook for the full 10mins. Remember these biscuits need to fully set before being picked up.
Written by
Jo

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