These are the biscuits I want with my tea.
Simple and plain. Dry and sweetless (I know, not a real word!)
They are not a celebratory biscuit and they're not award winning, but they're a round circle of pure comfort.
In fact, they're not sweet at all, which is perfect for my taste buds and my cup of tea, but for others upping the syrup content may be your answer, or perhaps a switch to raw honey or pure maple syrup would be your prerogative.
Whatever your decision - eat them on the day!
Nut Butter Biscuits
(recipe adapted from the I Quit Sugar Website)
150g coconut flour | ¼ tsp baking powder | 1 tbsp rice malt syrup | pinch sea salt | 200g almond butter | 4 organic eggs | 2 tsp vanilla extract | 2 tbsp milk (of your choice) | 2 tbsp coconut oil
- Preheat the oven to 175 degrees and line 2 baking trays with baking paper.
- In a bowl mix together the flour, baking powder and salt.
- In a small pot, warm the nut butter, rice malt syrup and coconut oil slightly then whisk in eggs, vanilla and milk until smooth.
- Add to the dry ingredients and mix well.
- With damp hands, roll spoonfuls of mixture into 24 balls and press down. (these biscuits will not spread, so press down to desired width).
- Bake for 15-20 minutes or until crisp and golden. Leave to cool on the tray before transferring to a wire rack to cool completely.