*Insert witty opening statement here*
I’ve been away for a while… oops. I was just thawing after the sudden onset of winter.
Kidding. I had exams. Ew.
But I believe I’ve more than made up for my absence by bringing to you today a recipe for the infamous ginger biscuit: the giant gingersnap. Only better, because there are oats and pecans. And these gingersnaps are thin and crispy rather than thick and chewy, hence I’ve elected to call them ginger crisps instead. Don’t worry. They’re just as tasty as the teeth-breaking gingersnaps from your childhood.
Especially because this giant gingersnap variation is gluten free and vegan, without any compromise on flavour. The puckered surface, riddled with holes, is perfect for dipping into a hot drink to infuse the entire biscuit with your favourite milky concoction. My brew of choice? Peppermint tea. Unlike the original gingersnap, the careful game of soaking biscuit in brew is not entirely necessary, because these biscuits retain some flexibility, and will not – I hope – break your jaw.
On another note, I hope you enjoy seeing a little bit more of me in this post. Even if I am still without a face. A girl has to maintain some anonymity, it’s all part of my aesthetic! Shout out to my big sister Katie for snapping these shots and sharing her rings.
Over and out, your semi-frozen author Rosie.
- 75g golden syrup
- 85g coconut oil
- 110g brown rice flour
- 50g buckwheat flour
- 40g brown sugar
- 50g rolled oats
- 40g pecans, finely chopped
- 2 teaspoons ground ginger
- Pinch of ground cloves
- 1/4 teaspoon bicarbonate soda (baking soda)
- Preheat the oven to 180 degrees C and line 2 baking trays with baking paper.
- Melt the coconut oil and golden syrup together in a small heatproof bowl in the microwave. Set aside. In a large bowl, combine all the remaining ingredients then add the warm oil and syrup mixture. Stir until combined.
- Roll two tablespoons of the ginger crisps mixture into balls and place on the baking tray, leaving plenty of room to spread. Press out biscuits with fingertips until as thin as possible.
- Bake for 15-20 minutes until golden brown. Cool completely on the trays and store in an airtight container for 2-3 days, though they will soften with time.