Celebration Biscuits with Home-Made, Sugar-Free Sprinkles
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.
[headline]Celebration Biscuits with Home-Made Sprinkles[/headline]
1 cup wholemeal spelt flour
¼ cup almond meal
¼ tsp baking soda
pinch of sea salt
¼ cup coconut nectar
¼ cup coconut oil (melted)
1 vanilla bean, scraped (or 1 tsp vanilla extract)
Around ½ block of your favourite good quality chocolate for decorating (I used Loving Earth Caramel and mint Luvju)
For the sprinkles:
White chia seeds
Freeze dried raspberries (red/pink)
Freeze dried blueberries (blue)
Freeze dried mango or turmeric (yellow)
Maqui powder or Acai berry powder (purple)
For the biscuits:
Preheat oven to 170 degrees Celsius.
Combine the first four ingredients in a bowl and whisk together to break up any lumps. In a separate bowl combine the coconut nectar, coconut oil and scraped vanilla bean, and then add to the dry mix. Stir until everything is combined. Press the mix together into a flat pancake shape, wrap or place in an airtight container and pop into the fridge for an hour to set. This is what will make your biscuits amenable to cutting into shapes, if you don’t want to do this and just want to make cookie style drop biscuits, you can skip this step.
Remove from the fridge and place in between two sheets of baking paper so that it doesn’t stick to the rolling pin when rolling out. Roll out the mix with a to around ½ cm thickness and then cut into shapes with cutters or with a blunt knife.
Transfer to a lined baking tray and pop into the oven for around 10-12 minutes, or until golden on top. Remove from the oven and allow to cool a little before you move them onto a wire rack to cool completely.
While waiting for them to cool you can make the sprinkles. Place a tablespoon or two of desiccated coconut and a teaspoon or so of white chia seeds into a small bowl. Choose a colour and add the appropriate ingredient, 3 or so freeze dried raspberries for example. Using your fingers, crush them up and massage the mix together well for a good minute, the more you massage, the more the colour will come through. Add more raspberries or more coconut to adjust the colour.
Once your biscuits are completely cool, melt the chocolate in a small saucepan over low heat. Use this to decorate your biscuits and then adorn with the sprinkles and other fun additions to your liking.
Store in an airtight container for a week.
Happy Easter everyone! xx