Ginger, Fennel and Coconut Biscuits
Prep time
Cook time
Total time
Almost a ginger snap - this biscuit has subtle sweetness and loads of flavour.
Recipe type: Biscuit
Serves: 12
  • 3 Tbs Coconut Flour
  • 3 Tbs Tapioca Flour
  • 57 grams melted butter or coconut oil (butter is recommended - but if you use coconut oil you will need to put the dough in the fridge for a bit to solidify)
  • ½ - 1 teaspoon freshly grated ginger
  • ¼ tsp fennel seeds
  • 2 Tbs maple syrup
  1. Preheat oven to 180 ° C or 360 ° F.
  2. Grease and line a biscuit tray with baking paper.
  3. Place all ingredients into a bowl and mix until smooth.
  4. Let the mixture sit for a few minutes to thicken.
  5. If using coconut oil you may need to refrigerate for a few minutes.
  6. Roll the dough into small balls and then flatten on tray with hand till they measure about ⅛ inch.
  7. Cook biscuits for approximately 10 minutes.
  8. Let biscuits cool on tray before removing to a cooling rack.
Recipe by Coconut Oil Post at