Gooey Soft Ginger Biscuits

These soft and moist ginger biscuits suits many side-effects and can be adapted for others. The whole family will enjoy this one.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 24+ biscuits

Prep & cook time: 25 minutes

1

Ingredients:

  • 2½ cups plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¾ cup (185g) butter, softened
  • 1 cup coconut sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses

Method

  • Preheat oven to 175ºC. Line a baking tray with non-stick paper. Sift flour, ginger, baking soda, cinnamon, and cloves together into a bowl
  • In a large bowl, cream together butter and coconut sugar until light and fluffy. Beat in the egg. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture.
  • Shape dough into walnut sized balls with wet fingers. Place them 5cm apart on the lined tray. Flatten slightly - optional.
  • Bake for 8-10 minutes. Allow to cook for 5 minutes on the tray after removing from the oven. Transfer to a cooling rack to cool completely.Store in an airtight container. 

For sore mouth, difficulty swallowing, and dry mouth & throat: Dunk biscuits in a cup of tea to soften even more, then take a bite. I guarantee you, it is a taste sensation!

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

Serves: 24+ biscuits
Prep & cook time: 25 minutes

  • 2½ cups plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¾ cup (185g) butter, softened
  • 1 cup coconut sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • Preheat oven to 175ºC. Line a baking tray with non-stick paper. Sift flour, ginger, baking soda, cinnamon, and cloves together into a bowl
  • In a large bowl, cream together butter and coconut sugar until light and fluffy. Beat in the egg. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture.
  • Shape dough into walnut sized balls with wet fingers. Place them 5cm apart on the lined tray. Flatten slightly - optional.
  • Bake for 8-10 minutes. Allow to cook for 5 minutes on the tray after removing from the oven. Transfer to a cooling rack to cool completely.Store in an airtight container. 

For sore mouth, difficulty swallowing, and dry mouth & throat: Dunk biscuits in a cup of tea to soften even more, then take a bite. I guarantee you, it is a taste sensation!

Serves: 24+ biscuits

Prep & cook time: 25 minutes

  • 2½ cups plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¾ cup (185g) butter, softened
  • 1 cup coconut sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses

For sore mouth, difficulty swallowing, and dry mouth & throat: Dunk biscuits in a cup of tea to soften even more, then take a bite. I guarantee you, it is a taste sensation!

  • Preheat oven to 175ºC. Line a baking tray with non-stick paper. Sift flour, ginger, baking soda, cinnamon, and cloves together into a bowl
  • In a large bowl, cream together butter and coconut sugar until light and fluffy. Beat in the egg. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture.
  • Shape dough into walnut sized balls with wet fingers. Place them 5cm apart on the lined tray. Flatten slightly - optional.
  • Bake for 8-10 minutes. Allow to cook for 5 minutes on the tray after removing from the oven. Transfer to a cooling rack to cool completely.Store in an airtight container. 
  • Remove the cake from the oven and allow to cool in the tin for 5 minutes. Remove from the tin and cool on a wire rack. Cut and serve.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts