from one generation to the next
Making biscuits and slices to satisfy my long skinny husband’s sweet tooth is the biggest cooking challenge of all if we strictly adhere to our wheat free diet. He really enjoys a bite sized biscotti style treat with his coffee. He’s bored with all the variations of nutty meringues, and I’m bored with the limited number of plain treats I can make for him. Any worthwhile recipe I can add to my limited repertoire is noteworthy.
I’m not too fussed about alternative sugar sources, it’s still sugar after all, but with coconut sugar in the pantry I followed this recipe to the letter, except I couldn’t resist doubling the measure of spices. These cookies with a chewy heart are surprisingly light to eat and the molasses and spices meld to a delicious moreish flavour reminiscent of gingerbread cake.
60g chestnut flour
60g spelt flour
1 teaspoon sodium bicarbonate
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 cup coconut sugar or brown sugar
2 tablespoons walnut oil
2 tablespoons grape seed oil
4 tablespoons molasses
Extra sugar for decoration
Sift the dry ingredients into a medium sized bowl, then use a wire whisk to stir in the coconut sugar.
Beat the egg, oils and molasses until thick and the colour lightens.
Stir the wet ingredients into the dry ingredients to make a sticky batter.
Chill the biscuit batter for a minimum of 1 hour. This is essential for ease of handling.
Preheat the oven to 170C and line two ovenproof trays with baking paper.
Oil a dessertspoon. Drop heaped dessertspoons full of dough onto the paper lined trays allowing plenty of space between for the biscuits to spread.
Sprinkle the tops with a little extra sugar.
Bake for 8-10 minutes, until the edges are firm and the top surfaces crazed.
Allow the biscuits to cool for 10 minutes on the trays before transferring them to a cooling wire.
Store in an airtight container.
Make 2 dozen
Recipe sourced from Kelliesfoodtoglow.com