Hot on the back of my Savoury Crackers bake, and thinking about a particular biscuit that I wanted to create, with a flavour that wasn’t too sweet, and using the same concept as the savoury crackers, in that a seed butter was used, I put together these biscuits using nut butter and switching the savoury ingredients with that used in baking biscuits and cakes. This is a recipe borne totally out of my recent experience in baking the crackers and has not been referenced.
Very similar to the taste and texture of butter biscuits, using refined flours, this make is indeed a winner. I used two techniques in making these, which is totally uncomplicated and an easy way to bake biscuits – both the thumb print and fork method, work beautifully in creating a “fancy” biscuit, without the fuss of cook cutters or baking nozzles – you may use them to create your gluten-free biscuit masterpieces if you prefer! The baking time is between 12-15 minutes, so it’s an effortless make. While I used a small amount of ingredients to make 10 medium sized biscuits, the ingredients may be doubled.
This recipe provides alternatives for those looking for taste variations. While I used coconut oil for a sweeter tasting biscuit, ghee, or grass fed butter will give you a richer taste and a softer biscuit texture. This recipe is versatile in its’ adaptability. It may be adapted to create a perfect Indian biscuit known as Nan-khatai, but with egg. The chia-egg may work in this recipe for a vegan biscuit, but it remains untested at this blog entry.
All that’s left to say is that these are great-tasting, and without the added sweetener, they went down amazingly well. Passing the Mom-test meant a lot to me and while macadamia nut butter was used in this make, I think that cashew nut butter would work better. A touch of sweetening from date paste or honey will round this bake of beautifully! After tasting them, I settled on four little ones for dinner, with a cup of green tea!
1 tblsp coconut oil OR Ghee OR Grassfed butter (melted)
2-3 tblsp Nut butter (preservatives free, sugar free)
½ tsp vanilla extract
Cinnamon powder (as preferred) / cardamom powder / Nutmeg (use sugar-free powder for the taste you desire)
2 tblsp desiccated coconut
2½ tblsp coconut flour
Optional: date paste or raw honey, to taste – mixed with the oil and egg batter
less than a tablespoon of raw cacao or cocoa powder for a chocolate biscuit, added to the coconut flour
- Preheat the oven to 167-170° degrees Celsius and line an oven tray with baking paper
- Add the coconut oil (ghee or grass fed butter), the nut butter, egg, vanilla extract, cinnamon powder and mix well to combine all the ingredients to make a liquid batter.
- Add in the coconut flour and desiccated coconut and mix well to form a biscuit dough. Roll this into a dough ball.
- Pinch off ping pong ball (round) dough in the amount you desire, and smooth them in the palm of your hands, then lay them on the baking paper lined tray and using your thumb, or a fork, create an imprint. You may affix a blanched almond or pecan nut to the biscuit middle, before baking.
- Bake the biscuits in the preheated oven, with a watchful eye. To test for readiness, carefully turn a biscuit over – it should be lightly browned and firm underneath.
Serve as desired and enjoy