It is the final week of my Infant Massage course tomorrow and the final week of baking for all those wonderful mamas. It has been such a lovely group and I always love seeing just how much the bubas enjoy the massage (or not some days) and grow over that time. Themselves have also loved catching up with friends each week while I teach especially with all the amazing weather we have been having ….. well that was until Summer officially arrived on and the rain started. 🙂
So with the weather feeling a bit cooler I thought I would warm the insides of everyone a bit with some good old ginger-nuts. This recipe is delicious, easy and able to be eaten raw or cooked so win/wins all round I say. The original recipe says that it makes 8 biscuits however we usually get at least 16 and sometimes 20 out of it so obviously it is all about size. I tend to double up the recipe to get a decent batch and because themselves love these yummy morsels it also means I have a chance to get some too! The fact that they don’t expand on cooking does mean that you can pack them pretty close together on your tray which for us means one batch rather than two … always a bonus when your oven is a tiny bus one.
1 C ground almonds
2 tsp ground ginger
1/2 Tb black strap molasses
3 Tb maple syrup
- Mix the almonds and ginger
- Add the molasses and maple syrup then mix until the mixture forms a dough
- Roll into small balls and place on tray
- Flatten each ball with a fork (you may need to dip the fork in rice flour or ground almonds so it doesn’t stick)
- Bake for 10-15 mins at 180C
- Cool on the rack before devouring
Hope this finds you warm, happy and content regardless of the weather outside.