Having successfully devised the ultimate recipe for Gluten Free Tea Bread with No Added Sugar, I am now starting on experiments to make Gluten Free Biscuits with No Added Sugar (BTW I am English so what I call Biscuits are called Cookies in the US).
My aim is to make biscuits that my grandchildren will enjoy but that won’t add to their daily intake of added sugar.
I already have one recipe for a biscuit that has no added sugar – Grandma’s Biscuits but these are oats based so not like traditional biscuits so I want some that are a bit more “biscuity”.
Mr 4 year old particularly likes apricots, and so do the other children, so I am using them for sweetness in this set of experiments.
- 125 g dried apricots – pulverised in the food processor
- 100g GF flour
- 1 teaspoon baking powder
- 75g butter
- 25g flax seeds (ground)
- 1 egg (beaten)
- ~4 tablespoons milk
- Line a baking tray with greaseproof paper/parchment. Heat oven to 160 C fan (180 C conventional)
- In the food processor cream the butter and flaxseeds
- Beat in the the apricots; then the sieved flour and baking powder; and then the beaten egg .
- Add sufficient milk to make a soft dough.
- Spoon on the baking tray – this mixture should give about 30 biscuits. Flatten slightly with a spoon or finger.
- Bake for 15-20 minutes – until set and light brown.
These biscuits turned out ok – they are not as “crumbly” as I would like. So I am considering what to change to try and get the crumbliness.
PS The younger children (2 and 3 years old) recognised these as biscuits and ate them and asked for more. The older children (4 and 5) politely ate one and refused more.