Ginger biscuits

from Matt and Pickle

  • 2 egg whites
  • a pinch of unrefined salt
  • 70g sultanas
  • 25g (1/3 cup) walnuts
  • 200g (2 cups) almond meal, plus extra for rollling
  • 115g white rice flour
  • 80g (1/2 cup) unrefined sugar (e.g. rapadura)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon bicarb
  • 150ml extra virgin olive oil

Place egg whites and salt in a high-powered blender and process until just fluffy. Add the sultanas and walnuts and blend again until just combined. Add the remaining ingredients and pulse until the mixture forms a thick paste.

Tip the mixture onto baking paper or a silicone oven mat and roll into a log. Cover and refrigerate for a few hours until really cold and firm.

Preheat oven to 150C (fan-forced). Line two baking trays.

Dust bench with extra almond meal. Roll/press the dough (in batches) to about 5mm thick (it will be oily and hard to work with). Cut into squares or use cookie cutters & transfer to trays, or roll directly onto trays and cut into squares/diamonds.

Bake 15-20 mins until just brown. Cool on a wire rack, store in airtight container.