Looking for a low sugar ANZAC inspired biscuits recipe that still has that delicious, chewy texture? Healthier baking at it’s best… You can also easily make gluten free biscuits from this recipe if needed… Go on, get baking!
MAKES: 10 biscuits
INGREDIENTS
You will need
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix (frosting not required)
Measuring spoons
For the biscuits
170g Noshu 98% Sugar Free Vanilla Cupcake Mix
40g desiccated/shredded coconut
80g rolled oats (or quinoa flakes for a gluten free option!)
30g honey
1½ tbsp water
60g butter
½ tsp bicarb soda
Or, for a non-dairy biscuit option replace butter with:
70g cold Nuttelex
METHOD
Preheat oven to 150°C (140°C fan forced). Line a baking tray with baking paper.
MIX
In a medium mixing bowl, stir together your Vanilla cupcake mix, coconut and rolled oats (or quinoa flakes). Set dry mix aside.
In a medium pot over medium heat, melt together your honey, water and butter. Once melted and lightly bubbling, whisk in the bicarb soda.
Pour your butter mixture into your dry mix and stir with a spatula or wooden spoon to combine. Divide dough into 10 even parts and roll into balls. Then place balls onto your prepared tray and lightly press down with a fork or your fingers.
BAKE
Pace tray into preheated oven and bake for 10–12 minutes until deeply golden brown. Allow biscuits to cool on the tray.
STORE
Best served fresh.
Store at room temperature, or frozen in an airtight container or wrapped in glad wrap.
