Bake of the Week: How to make these tasty oregano and ginger nut cookies

HORTICULTURIST Byron Smith and partner Tess Robinson are advocates of growing produce in urban environments in their Australian homeland.

They say this recipe is a very close copy of their grandma’s favourite crispy gingernut cookies, and they melt in your mouth.

It comes from their book, Slow Down And Grow Something, out now from Murdoch Books.

120g cashews (raw or roasted)

25g desiccated or shredded coconut

1 piece roughly chopped fresh ginger (approx 5×3 cm)

7g fresh oregano leaves

1 tspn ground cinnamon

Pinch bicarbonate of soda

½ tspn sea salt

2 tbspn coconut oil

90g honey

1 tbsn freshly squeezed lemon juice

Preheat oven to 150°C (300°F). Line two baking trays with baking paper.

Place the cashews, desiccated coconut, ginger and oregano leaves into a food processor and blend until finely ground.

Pour the mixture into a medium-sized bowl. Stir through the cinnamon, bicarbonate of soda and sea salt.

Place the coconut oil, honey and lemon juice into a saucepan over a low heat and stir until combined.

Pour the honey mixture into the cashew mixture and stir until combined.

Place spoonfuls of the mixture on to the baking trays, with a small gap between them.

Bake for 15 minutes or until the cookies are golden brown (the longer you bake them, the crispier they become).

Allow the cookies to cool on a wire rack before you eat them. You can replace the oregano with rosemary or thyme if you have some growing.