Really Gingery Ginger Snaps

Very simple to make, these ginger snaps are absolutely delicious!

What you'll need:

1 large cup of organic coconut oil

1 large cup cashew pieces

1 heaped tablespoon ground ginger

1/2-3/4 cup of minced drained ginger

Gently heat the coconut oil in a bowl over boiling water until softened & just starting to melt.

Add lightly toasted cashews (toast them spread out in the oven on a tray or in a pan on the stove but watch them carefully & stir often, as they are easily burnt)

Stir in the minced & powdered gingers.

Place in the fridge for around half an hour until just starting to set & hold together again.

Set a timer if you think you might forget as the mixture will go too hard quite quickly.

Spoon on to greaseproof or tinfoil.

Makes about 2 dozen.

Now very quickly put them in to a container & hide them in the fridge.

 These cashews are possibly a little over done but they tasted fine.

I like that there's lots of healthy coconut oil in these little beauties & no added sugars, just what's already in the ginger.
I buy a 4 litre tub of organic coconut oil about once a year. It's great for so many things including making your own toothpaste & polishing the car! It also happens to be a really healthy oil & veges like kumara & asparagus taste amazing roasted with a tablespoon or two of coconut oil.
 Entirely worth the investment.

Catherine