Ginger and Currant Christmas Biscuits

Ginger and Currant Christmas Biscuits


Gluten free with vegan an option.


1 Hour

Written by:

Henrietta Norton


50g butter (or 50g of vegan spread)
200g almond flour (ground almonds)
2 tbsp. currants
2-3 tbsp. ginger powder (or 2 tbsp. for less gingery)
1 tsp. bicarbonate of soda
1/2 tsp. salt


Mix all the ingredients in an electric food or cake mixer (not a blender) and use your hands to work into a dough.
Make sure you have a good worktop space, so that you can lightly dust this with flour (or gluten free flour) - this is so the dough does not stick to the surface. Then dust the rolling pin. 
You can also add a sheet of grease proof paper, to cover the dough as you roll it out as this also helps with sticking.
Once the dough is evenly rolled out, then you can cut out Christmas shapes in any size you like. Hearts also look good. 
Place on a greased flat oven tray or on baking parchment paper, and cook for around 15 minutes in a pre-heated oven at 150-160 degrees C. Ovens vary so they may need less time. Don’t let them over-brown so do keep an eye on them.