Custard Biscuits (Vegan & Sugar Free)

Corn flour, used to make custard powder, is combined with wholemeal self raising flour to make these scrumptious cookies. I’ve used 2/3 cup of powdered Xylitol in this recipe. If substituting raw powdered sugar then use 3/4 to 1 cup depending on desired sweetness. These cookies also known as biscuits in Australia and can be sandwiched with a jam filling for a fancier dessert. These taste best with a drink, warm or cold, depending on the weather outside!

We need,
  • Wholemeal Self Raising Flour – 1 cup
  • Xylitol, powdered – 2/3 cup
  • Nuttelex Original – 1/2 cup
  • Corn Flour – 1/2 cup
  • Vanilla Bean Paste – 1/2 teaspoon
Directions,
  1. Line a flat baking tray with baking paper and heat the oven to 180 degrees Celsius.
  2. Take a large mixing bowl and sift the flour with powdered xylitol and custard powder.
  3. Slowly fold in the Nuttelex and vanilla bean paste into the flour.
  4. Gently knead the flour to get a soft dough.
  5. Break the dough into lime sized confections and gently roll into balls. Flatten on to the prepared tray with the back of a fork.
  6. Bake at 175 degrees Celsius for 18 – 20 minutes, or until golden and aromatic.
  7. Leave the cookies to crisp and set on the tray for at least 15 minutes after removing from the hot oven.
  8. Cool well before storing in an air tight container.

Tastes best with a glass of cold Almond Milk or, a warm drink like Chai or, caffeine free Rooibos Tea. Happy baking 😊

Red Finger Millet Biscuits (Ragi Nankhatai)

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Red Finger Millet has been used traditionally in South Indian cooking due to its high Iron and Calcium content. My mother used to make porridge and pancakes out of malted finger millet flour when I was younger. For special occasions, festivals or celebrations, sweet little round balls or, “Laddoos”, were made out of roasted flour and sugar mixed with nuts and dried fruits. This cookie recipe is inspired by the Laddoos, I grew up eating.

We need,

  • Red Finger Millet flour – 2 cups
  • Raw Sugar – 3/4 cup
  • Cinnamon powder – 1 teaspoon
  • Baking Soda – 1 teaspoon
  • Coconut Oil, melted – 3/4 cup

Directions,

  1. Preheat your oven to 180 degrees C and line a tray with baking paper.
  2. Dry whisk the flour, raw sugar, cinnamon powder and baking soda in a large mixing bowl.
  3. Add coconut oil and mix well.
  4. Make small golf sized balls out of the dough and place on prepared baking tray at least a finger width apart to bake as, these spread quite a bit!
  5. Bake in a preheated oven at 165 degrees C for 12 – 15minutes.

Cool, before removing from the tray. Enjoy with a hot or, cold beverage!

Cinnamon Coconut Crinkle Cookies

Cinnamon brings many health benefits and lends a beautiful flavour and colour to sweet and savoury dishes. Cinnamon is traditionally a warm spice and is actually the bark of the trees of the Cinnamomum species. When used in baking the warm aroma of Cinnamon beckons  and lures everyone to come and taste these freshly baked cookies. The coconut sugar lends a rich depth to taste making them fudgy and moreish.

To make we need,

  • Wholemeal Self Raising Flour – 1 cup
  • Coconut Sugar – 3/4 cup
  • Rice Bran Oil – 1/2 cup
  • Cinnamon – 1 tablespoon

To assemble,

  1. Mix the dry ingredients in a large mixing bowl.
  2. Preheat the oven to 180°C and line a biscuit tray with baking paper.
  3. Slowly add in the oil into the dry ingredients and knead the dough gently for about 5 minutes.
  4. Make golf ball sized balls with the dough and place on the prepared tray.
  5. Bake for 12 – 15 minutes at 180°C.

The cookies flatten on cooking and need to cool for a further 15 minutes out of the oven to harden.

Store in a air tight container and savour with a warm drink like Chai.