I love making biscuits – they are quick, easy, and can be super basic or fancy depending on the occasion. We have been making these biscuits, that I adapted from Jude Blereau originally, for ages. They are such a good, sturdy biscuit that have the required crunch factor, and are wheat, dairy and egg free. The best thing, well apart from the fact that they taste delicious, is that they lend themselves perfectly to cookie cutters! Winning!! So many egg-free or shall we say alternative baking projects of mine are wonderful, but certainly could not hold their shape in the oven. These can take any cutter you can throw at them! Octopus, stars, dogs, moose, dove, bunnies, and some sort of wolf -looking animal are just some of the shapes I have tested, with excellent results!
These are lovely on their own, but they do make a great base for toppings. I have kept it simple today and gone with chocolate and sprinkles – but home-made, sugar-free sprinkles that are a breeze to put together. Freeze dried fruit gives a fantastic result, which I buy at my local health food shop, farmers market or deli. If you have trouble finding it, you can always use any superfood powder that you have hanging around, or even crush up some herbal teas to give you the desired colour. I chose coconut and white chia as the base for the sprinkles as they are a nice blank canvas for the colour, and are nutrient rich in themselves.
A couple of other notes:
These biscuits are excellent with choc-chips.
These biscuits are also excellent sandwiched together with chocolate, particularly mint chocolate.
1 cup wholemeal spelt flour
¼ cup almond meal
¼ tsp baking soda
pinch of sea salt
¼ cup coconut nectar
¼ cup …