Gingerbread biscuits

All children love a gingerbread biscuit!

Aprons on? Let‘s Cook!

5-7 minutes
15 minutes

Fancy a spot of baking with the kids this weekend? These biscuits are delicious, simple, nutritious and great fun to make with little cooks


  • 40g of butter (or coconut oil if you prefer no dairy)
  • 50g honey
  • 120g buckwheat flour
  • 70g dates
  • 50g tapioca flour
  • 40g ground almonds
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon bicarb
  • 1/2 teaspoon Himalayan salt


  • Bowl
  • Blender/food processor
  • Tupperware
  • Rolling pin
  • Biscuit cutter
  • Measuring scales




1 Pre-heat the oven to 170c (180c if not fan assisted)
2 Place the dates in a bowl and cover with boiling water for 5 minutes to soften them
3 Drain the dates and add them to a food processor together with all the dry ingredients and whizz together
4 Add the honey and butter and whizz for another 2-3 minutes until the mix is dough like. If it seems too crumbly and doesn’t stick together when you squeeze it/roll it then add a little more honey and whizz again
5 Shape the mixture into a big ball, lay it on parchment paper and roll to about 5mm thick
6 Use a biscuit cutter to cut your dough and then bake for 12 minutes - don’t worry if they don’t look golden, any longer and they will be too hard! Store in Tupperware for 5 days.
Gingerbread biscuits

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