1.

Preheat the oven to fan 180°C/Gas mark 6.

2.

Combine the ground almonds, ground ginger, sea salt, baking soda and lemon zest thoroughly in a food processor and pulse until well combined.*

3.

Roll 2 tablespoons of the mixture into balls, press slightly to flatten and place on a baking tray lined with baking parchment, leaving plenty of space between each cookie.

4.

Use your hand to flatten each biscuit further, so that they are all about 5 mm thick − if you want a chewier biscuit, make them a little thicker.

5.

Bake for 10−12 minutes until browned on the edges, then leave to cool on the tray. They will still be soft in the middle, but as they cool they will crisp up.

6.

We make a big batch so we can freeze some cookies and store the rest in an airtight container in the fridge.

7.

*NB: The unique crunchy texture of this biscuit comes from not using any liquids so this cookie mixture only comes together in a food processor. Check out our other baking recipes for cookies and biscuits you can make by hand.