Home-made gingerbread biscuits... to the rescue!



For most of us this time of year is associated with travel, be it be just across town to spend the day with family or half way around the world to grab some precious sunlight, motion sickness can strike at anytime and make these journeys much harder.

The excellent helper with motion sickness when looking for a natural remedy has to be ginger! It has been used as a treatment for motion sickness for centuries (first used by the ancient Chinese Medicine practitioners), and although it doesn't work for everyone, a lot of people find it very effective.


Ginger (Zingiber officinale) is natural, widely available and cheap. What's more, it comes in numerous forms - from raw to capsules, from cookies to tea - so even if you're not a big fan of the taste, there's likely to be something you can try. And it works fast (some people find it has an almost instant effect!), even after you have started to feel nauseous.

Ginger cookies and biscuits

Of course, the easiest way to take ginger is in cookie / biscuit form. Ginger snaps and ginger nuts are widely available. Before you buy, though, do make sure they contain real ginger (and not just an artificial flavoring). We always have a box of home-made cookies on hand when we travel, just in case.

Recipe

My daughter and I love cooking these Hemsley & Hemsley ones

Ingredients:

  • Serves 15 biscuits

  • 2.5 cups of ground almonds

  • 2.5 tbs of ginger powder - or less if you don't like the burn!

  • 3 pinches of sea salt

  • 1 tsp baking soda

  • Zest of one unwaxed lemon

  • 1/3 cup of date syrup or a little less of maple syrup

How To:

  • Combine the ground almonds, ground ginger, sea salt, baking soda and lemon zest thoroughly in a food processor and pulse until well combined.*

  • Mix in the date syrup until well combined – it should be sticky when pressed together and hold it’s shape.

  • Take a tablespoon of the mixture and roll into a ball between your hands. Then press flat between your palms. Place on a baking tray lined with parchment paper (we like If You Care).

  • Repeat with the rest of the mixture – leaving plenty of space between them.

  • When you have finished, use the flat of your hand to flatten each biscuit further (approx 1/2 cm thick) – the baking soda will make them rise a little in the oven, the thinner they are the crunchier they will become.

  • Bake at 180C for 10-12 minutes until browned on the edges.

  • As they cool they will crisp up.

  • Store in an airtight container (glass or tin) to keep them crisp.

*NB: The unique crunchy texture of this biscuit comes from not using any liquids so this cookie mixture only comes together in a food processor. Check out our other baking recipes for cookies and biscuits you can make by hand.


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