Ginger Nut Biscuits {GF, SF, low FODMAP, low carb}

Sometimes a cuppa tea and a bikkie is all that is needed. Moving away from refined carbohydrates and sugars has been a great life choice for me, but giving up biscuits was a hard one.

These delicious ginger nuts are not going to give you a high nutritional boost, but if it's a biscuit you're after then this one will do the trick, and is not going to do too much damage or give you those sugar spikes and crashes that store bought or traditional biscuits will.

Plust this time of year ginger just seems so appropriate, and they store well to keep on hand for unexpected guests (and they're Gluten Free for any of your Coeliac friends to enjoy).

Makes 12

50g butter
4 Tab Rice Malt Syrup
1 cup arrowroot (Tapioca flour)
1/2 cup hazelnut meal
1/4 cup coconut flour
1 Tab ginger (grated fresh or minced)
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg


Preheat the oven to 180 degrees.

Melt butter and rice malt syrup in saucepan on low heat.  Combine all dry ingredients into a bowl. Grate ginger into mix.

Pour melted mixture into dry mixture and combine.

Roll into balls and place on a lined baking tray. Press down lightly with fork.

Bake in oven for 12-15min.

x K