If someone doesn’t like biscuits, can you really even trust them?
NO!!!! Not if you’re British anyway!
We love a nice cuppa tea with a biccie don’t we?
Peter Kay has a great comedy sketch about biscuits and which ones are best for dipping…he voted for Hob Nobs… check him out here if you fancy a laugh – https://www.youtube.com/watch?v=HwAYglwe3HU
Well, we were asked to create this very simple recipe when one of our clients requested a guilt-free biscuit she could eat so that she could enjoy her tea and biscuits without filling her body with rubbish!
So always up for a challenge, we’ve done it. Hurrah!
Guilt-Free Tea and Biccies!!
(Makes about 16 cookies)
- 2 cups finely ground almond flour (227 grams)
- 1/2 teaspoon baking powder
- 1/3 cup dark date syrup or honey (100 grams)
- 2 teaspoons vanilla extract
- OPTIONAL – Add an egg white or 2 for to help it bond together
- For a vegan alternative to eggs, we recommend using aquafaba. Aquafaba is the water that you find in a carton of chickpeas – a fancy name for chickpea juice! haha
- Adjust an oven rack to the middle position and heat the oven to 175°C / 350°F.
- Line a rimmed baking tray with baking paper.
- Whisk the almond flour and baking powder together in a medium mixing bowl.
- Switch to a mixing spoon and stir in the maple syrup and vanilla.
- Stir until a sticky dough forms and holds together.
- Drop rounded tablespoons of the dough onto the prepared baking sheet, about one inch apart.
- For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom in water.) For softer cookies, don’t press down the dough.
- Bake until the edges are golden brown, about 12 minutes.
- Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
Cool baking sheet between batches.
Now you can ENJOY your tea and biscuits without any guilt what so ever!
Drop us a comment and let us know how you get on with yours 🙂