Makes: about 20 biscuits
Keeps: 1 week in an airtight tin
Freeze: 3 months
Per serving: 75 cals, 6.5 g carbs

Fresh and dried ginger gives these melt-in-the-mouth texture biscuits a wonderful depth of flavour. It also has powerful anti-inflammatory properties and can soothe digestion.



115 g (4 oz) chilled butter
30 g (1 oz) plain wholemeal or spelt flour
90 g (3 oz) self-raising flour
40 g (1 1/2 oz) muscovado or dark soft brown sugar
3 tsp grated fresh ginger from a 3-4cm (1 ½ inch) lump
1 tsp ground ginger

Preheat the oven to 180°C/Gas 4 and cut the butter into small pieces. Put the flour, sugar, and both gingers into a food processor and process until evenly mixed.

Add the butter and process until a moist dough forms that can be gathered into a ball, about 60 seconds.

Transfer to a work surface, pinch off pieces the size of a small walnut and roll between your palms into balls.

Arrange 5 cm (2”) apart on an ungreased baking sheet. Use a fork to press down firmly on each ball to form deep grooves.  Each biscuit should be about 1 cm (3/8”) thick.

Bake for 15 minutes until golden brown.

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The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.

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