These biscuits are perfect for when you don’t quite have the appetite for a slice of cake, but you still fancy a treat. They are slightly chewy around the edges and more cake-like and soft in the centre. The mixture is great to freeze in portions, and then bake on demand.
- 125 g butter, softened
- 85 g (¼ cup) rice malt syrup
- 1 egg, lightly beaten
- 75 g (½ cup) coconut flour
- 1 tsp baking powder
- 1 tsp mixed spice
- ½ tsp ground ginger
- 100 g dried dates, chopped
- 1 small carrot (70 g), grated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Beat the butter and rice malt syrup with an electric mixer until pale and fluffy, scraping down the side of the bowl as necessary.
Add the egg gradually, beating well between each addition. Sift the flour, baking powder, mixed spice and ginger into the butter mixture. Add the dates and carrot and stir until well combined. Cover and chill in the refrigerator for about 1 hour or until firm enough to roll.
Preheat the oven to 170°C fan-forced.
Line two baking trays with non-stick baking paper.
Roll tablespoonfuls of the dough into balls and place on the prepared trays about 4 cm apart. Flatten to about 1 cm thick and bake for 15–20 minutes or until just starting to colour around the edges. Remove from the oven and cool on the trays.
These biscuits will keep for 3–4 days in an airtight container.
Recipe and image from Incredible Bakes That Just Happen to be Refined-Sugar Free by Caroline Griffiths (Smith Street Books, $39.99 hbk) .
View more refined sugar-free recipes from Incredible Bakes here.
View our Readable feasts review and more recipes from the book here.