Lately I have been hankering for a chewy biscuit. Mum would make what she called forcer biscuits. She would push a dough through a biscuit forcer. Below is my version which is a low glycaemic index and less sweet alternative for those of us who like chewy, tasty biscuits.
Vanilla Is one of my favourite flavourings so the recipe calls for 2 tablespoons of it. I figure that the flavour compensates for the reduction in sugar.
Again, I have used hazelnut meal, but almond flour is also suitable. For a nut-free version you could try sunflower seed meal.
Coconut oil or butter are good alternatives for the margarine. The coconut oil would add a coconut flavour to the biscuit.
The chia seeds and water bind the biscuit, removing the need for eggs.
I like this biscuit recipe as it satisfies my desire for something sweet while making my tummy feel full. I hope you enjoy it too.
2 tbs chia seeds
3 tbs water
5 tbs margarine spread
½ cup maple syrup
2 tbs vanilla essence
½ cup SR Flour
350g hazelnut meal
½ cup coconut flour
½ tsp baking powder
Combine the chia seeds and water and leave for 5 minutes or until it is a gel-like consistency. Add the remaining ingredients and mix until combined. The mixture will form a dough.
Roll out the dough on a flat surface. Using a biscuit or scone cutter create small biscuits. If the dough is sticky, dip the cutter in flour before cutting out each biscuit.
Place each biscuit on a baking tray and bake for 20 minutes in a 175-degree Celsius oven. Cook until biscuits are slightly browned on top.
Cool on a rack.