Ginger, Coconut, and Lemon Biscuits


Ginger Coconut and Lemon Biscuits


This recipe is one my Grandma used, and it started out as a peanut biscuit recipe. It is a really good basic biscuit recipe, so it gets adapted regularly with different ingredients and flavour combinations, and the following recipe combines complimentary flavours of ginger, coconut, and lemon. A friend who tried these biscuits, was very impressed and commented that they are “a truly excellent biscuit.” What a great recommendation!

I love these biscuits not only because they taste great, but also because they are low in sugar, as they only have 3 tablespoons of sugar, and 1 tablespoon of maple syrup.

For this recipe you can use either chopped crystallised ginger, or root ginger preserved in a sugar syrup. I prefer this last option, as the ginger is softer and provides a stronger flavour (thanks to my friend for making me some). You can also find preserved ginger in many supermarkets.





Makes 18 biscuits


110g butter, melted

3 tablespoons sugar

1 tablespoon maple syrup

1 cup flour

1 teaspoon baking powder

1/8 cup chopped ginger, (either crystallised or preserved root ginger)

2 tablespoons desiccated coconut

Rind of 1 small lemon


  1. Melt together the butter, sugar, and maple syrup.


  1. Add the flour, baking powder, ginger, coconut, and lemon rind and mix together.


  1. Line a baking tray with baking paper. Roll the mixture into balls, then flatten the dough balls slightly with a fork.


  1. Bake at 180 degrees Celsius for 12-15 minutes. When cooked, remove biscuits from baking tray to a rack to cool.


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