Ginger Cookies
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Avoid plastic wrapped biscuits and make your own. These are super tasty, easy to make cookie. The original recipe is from the Every Day cookbook from Deliciously Ella. You could switch out the ginger for another spice if you wanted - cinnamon would be nice!
You’ll need a food processor/blender, baking tray, rolling pin.
Makes 16
Ingredients (when in italics available from the van)
100g almonds (£1.40)
130g pecans (£3.25)
180g flour
95ml maple syrup
2 tablespoons ginger (approx 25p)
1 tablespoon coconut oil
1 tablespoon chia seeds (approx 15p)
optional:
16 dark chocolate buttons (approx 32p)
1 teaspoon bicarbonate of soda (approx 3p) this will make your cookies rise a little and more doughy, if you prefer crunchier biscuit cookies leave out
Total cost from Incredible Bulk approx £5.75 / 36p per cookie
Method
Preheat oven to 200 C.
Place the almonds and pecans in the food processor and blend until a flour forms.
Add all other ingredients (leaving out chocolate buttons if using) plus 95ml of water and blend into a sticky dough.
Get baking trays ready, oil or line with baking parchment.
Dust work top and a rolling pin with flour and roll the dough out until its nice and thin and smooth. Use cookie cutter (or glass) to cut out cookies and put them on the prepared trays.
If using chocolate buttons now is the time to press them into the top of each cookie.
Bake for 15-20mins, until golden and leave to cool, store in airtight container.
Zero Waste Tips
Buy nuts and seeds loose from your local refill shop.
Look for maple syrup and coconut oil in glass jars (great for using as storage once you have finished the contents!)
Use a home compostable baking parchment and you can always keep after first use and use again - ours usually last a few bakes!