Ginger & Apricot Biscuits

Ginger & Apricot Biscuits

Every time I bake these biscuits they disappear within minutes. The spices work so well together to create a warm crumbly biccy, while the stem ginger and apricots give them a lovely chewy texture.

Print Recipe
Ginger & Apricot Biscuits
Servings
biscuits
Ingredients
Servings
biscuits
Ingredients
Instructions
  1. Start by lining a baking tray with greaseproof paper.
  2. Combine almonds, spices, ginger and apricots in a mixing bowl.
  3. Stir the date nectar through ensuring all the mixture is covered.
  4. Scoop out one spoonful of the mixture at a time and use your hands to kneed into a ball. Flatten the ball onto the greaseproof paper to shape it into a round flat biscuit, but be careful not to handle the mixture for too long as it may crumble.
  5. Bake at 170C – 180C for 10-12minutes.
  6. As tempting as it may be to eat straight out of the oven, leave to cool for 10 mins as this time will help the biscuits to set.

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