I grew up dunking hard gingernut biscuits in hot drinks … Ultimate comfort food!
When William was really little and we’d go to visit his grandparents, he’d want to copy us and ‘dunk’ too. We found a pretty decent substitute in the Leda brand of gingernut … But they have a lot of sugar and they are quite expensive… And on the whole I always prefer to make my own if at all possible.
So I’ve been playing around with a ginger bikkie to dunk into our afternoon cuppa … And this seems to be the winner!!
- 1 1/4 cup spelt flour OR 1 cup plain GF flour mix plus 1/2 tsp psyllium
- 1 tsp GF baking powder
- 1 tsp bicarbonate soda
- 80g coconut sugar
- Pinch pink salt
- 2 heaped tsp ground ginger
- 1/4 tsp allspice
- 60g nuttelex/vegan butter, room temperature
- 30g maple syrup
- 3 tbsp aquafaba (liquid drained from a can of chick peas)
Place all dry ingredients in a bowl and use a whisk to combine evenly (speed 4, 10 seconds)
Add in the Nuttelex, syrup and aquafaba and use a wooden spoon to mix well and bring together to a stiff dough (speed 4, 8 seconds, scrape down and repeat).
Make small balls of the mixture (about 1 teaspoon full). Place on to a lined baking tray and press down gently.
Place into a preheated 150 C oven and bake for 20-25 minutes.
The bikkies will still be slightly soft when you remove them from the oven but will harden on cooling. Leave on the tray for 10 mins before transferring to a wire rack to finish cooling.
Makes about 24, and they store well for about a week in an airtight container.
Enjoy…. And happy dunking!