Crisp delicious Easter biscuits with a difference. These are lightly spiced, low in sugar, packed full of nutrients and purple! (Note: This recipe makes 26 biscuits)
Equipment
- Saucepan
- Mixing Bowl
- Wooden Spoon
- Round-bladed knife
- Rolling Pin
- Biscuit Cutters
- Oven
- Wire Rack
Ingredients
- 30g Golden Caster Sugar
- 1 Tsp Cardmom Sugar
- 1/4 Tsp Mixed Spice
- 1 Drop Nutmeg Oil
- 100g Wholemeal Spelt Flour
- 50g Currants
- 5 Tbsp Water
Method
- Firstly, slightly soften the coconut oil in a saucepan on a very low heat for only a few moments then pour it into the mixing bowl.
- Add the almond butter, yacon powder, sugar and spices together to the mixing bowl. Stir together until well combined.
- Add the two flours and currants to the mix and work them in with a wooden spoon until you have a crumbly type mixture.
- Next, add the water and stir with a round-bladed knife until well combined.
- Pop your hands under the cold tap for a second then bring the mixture together with your hands to form a dough.
- Then, roll the mixture out to 6mm thickness with a rolling pin. There may be a few cracks as it is a crumbly mix, but this doesn't matter. Use your biscuit cutters to stamp out the shapes.
- Bake in the middle of the oven at 180 degrees for 10 - 12 minutes, becuase of the colour it is a bit difficult to tell when they are done but they should still be purple rather than brown.
- Pull out a little and sprinkle over extra sugar if you'd like and leave to cook for an extra few minutes.
- Once baked, turn out onto a wire rack to cool completely.
- Serve and enjoy!
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