Oregano and gingernut cookies

This recipe took a lot of testing and tweaking to finally get the perfect texture, but the result is a very close copy of your grandma’s favourite crispy gingernut cookies that actually melt in your mouth. The crunchy texture and candied ginger are incredibly addictive! We store ours in the freezer to keep them fresh and crispy.

Makes 12 cookies

Use

¾ cup (120 g/4¼ oz) cashews (raw or roasted)

¼ cup (25 g/1 oz) desiccated (shredded) coconut

1 piece fresh ginger (5 x 3 cm/2 x 1¼ in), roughly chopped

¼ cup (7 g/¼ oz) fresh oregano leaves

1 teaspoon ground cinnamon

Pinch of bicarbonate of soda (baking soda)

½ teaspoon sea salt

2 tablespoons coconut oil

¼ cup (90 g/3¼ oz) honey

1 tablespoon freshly squeezed lemon juice

Do

1	Preheat the oven to 150°C (300°F). Line two baking trays with baking paper.
2	Place the cashews, desiccated coconut, ginger and oregano leaves into a food processor and blend until finely ground.
3	Pour the mixture into a medium-sized bowl. Stir through the cinnamon, bicarbonate of soda and sea salt.
4	Place the coconut oil, honey and lemon juice into a saucepan over low heat and stir until combined.
5	Pour the honey mixture into the cashew mixture and stir until combined.
6	Place spoonfuls of the mixture onto the baking trays, with a small gap between them.
7	Bake for 15 minutes or until the cookies are golden brown (the longer you bake them, the crispier they become).
8	Allow the cookies to cool on a wire rack before you eat them.

Feel free to replace the oregano with rosemary or thyme if you’ve got it growing.