Do you also think of pumpkin spice at the sight of the first leaf falling from a tree? Then you should try baking these biscuits immediately! They really taste like autumn and are perfect with a coffee, tea or, why not, pumpkin spice latte
Peanut butter and nut butters in general weren’t really common in Italy when I was a kid. I think we used to associate these spreads to unhealthy American habits. Over the last years, nutritionists and personal trainers started to underline the benefits of nut butters compared to the classic Nutella every kid in Italy used to spread on the bread. As a consequence, I eventually decided to give it a go as well… And now I can’t go back to Nutella.
Not all the nut butters are the same, though. I tried many different brands before trying and sticking with Meridian. You can clearly taste the difference. When I saw they released the new Gingernut Butter, I couldn’t help myself from buying it straight away (plus 25p for each jar go to charity). It doesn’t disappoint at all.
I warmly suggest not to forget the salt on top, it gives the ultimate kick. All the most famous bakers know how dark chocolate and salt is the ideal pairing in sweets. Healthy doesn’t mean tasteless. If you love autumn flavors as much as I do, you need to try these!
“I’ve tried praying. It gives me comfort. But not as much as a cup of tea and a ginger nut biscuit.”
Steven Herrick, Cold Skin
Gingernut Oat Biscuits
Equipment
- electric blender
- oven tray
- kitchen robot (optional)
Ingredients
- 50 gr Oats
- 150 gr Plain Flour
- 50 ml Soya Milk or any other Milk
- 30 gr Dark Chocolate
- 40 gr Agave Syrup or 40 gr Honey or 40 gr Sugar
- 100 gr Gingernut Butter
- 4 gr Baking Powder
- 1 tsp Salt
Instructions
- Grind half of the oats and the dark chocolate with the electric blender.
- Add together all the ingredients except for salt and mix well together with the kitchen robot (or by hand). Once the dough results well mixed, add the salt.
- Place the dough on a rolling mat, sprinkle with flour and roll out with a rolling pin. Move the dough around to prevent it from sticking.
- Once the dough gets to 1 cm thick, use a cookie cutter to cut out your cookies. You could alternatively use a glass and a knife to cut them out. Take away extra scraps to re-roll for more cookies. Place them on a non-stick baking sheet, add some rock salt on top and bake at 180C for 12-15 minutes.
Nutrition Facts
35 servings per container
Calories52
- Amount Per Serving% Daily Value *
- Total Fat
2.1g
4%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
6.1g
3%
- Dietary Fiber 0.4g 2%
- Sugars 1.4g
- Protein 1.5g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
