I've been meaning to try making some sort of 'biscuit' for a while now, and today I decided to give it a go.
It had to be ginger - it's a warm comforting winter flavour!
These are not crisp and crunchy, but are definitely more-ish, seeing as I couldn't keep the Sons from trying to nab yet another one. They are not sweet, so hopefully will suit my diabetic readers, but the ginger and cinnamon make up for it.
1/2 cup nuts - I used mixed nuts
1/4 cup coconut flour
1/4 cup milled chia seed. I bought mine already milled, but you can whizz it in the food processor or in a smoothie maker/coffee grinder.
1 oz butter
1 egg, on the smallish side
2 oz dried fruit - either dates/raisins I used raisins
1/2 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp bicarbonate of soda
Place the nuts in a food processor and blitz until finely ground.
Add the chia seed and coconut flour.
Add the butter and whizz until combined.
Add the egg and mix again.
Add in all the other ingredients.
Whizz until it sticks together in a big ball of dough.
Cut 2 large rectangles of greaseproof paper. Put the dough on one and place other on top. Roll it until about 1/4 inch thick.
Remove the upper paper and lift the flattened dough onto a baking tray and then put the tray in the oven.
Bake at Gas 4, 180 C, 160 C.fan, 350 F. for about 18 - 20 minutes, until golden brown.
Slice the cookie into however many you want - small or large - we made little ones.
Leave to cool.
Store in an air tight container, if there are any left.
Where to buy chia seeds: Health food shops, or supermarkets or online here. Supermarkets tend to be very expensive.