These are great biscuits especially for my girls to take to school. The addition of dark chocolate chips has helped make these biscuits seem ‘normal’ to the point where now they do seem normal. Does that make sense?! I have halved the sugar content from the original recipe, it was an experiment to see if they would still taste and turn out ok. I think the choc chips help with the sweetness anyway. I make a cinnamon and raisin version of these as well. My husband has asked if I try and remove the sugar altogether from the raisin ones as he finds them almost to sweet. I will experiment with this and will post the results with the raisin biscuit recipe.
Original recipe can be found at www.realsustenance.com – lots of great gluten/grain/sugar free recipes can be found on this site. Most can easily be adapted to be more Paleo/Primal 🙂
- 2 cups ground almonds (almond flour)
- 1/4 cup unrefined caster sugar ***
- 1 tsp baking powder
- 2 tbsp cream (or whatever your dairy alternative is)
- 1 tbsp vanilla essence
- 3 tbsp softened butter
- 1/2 - 1 bag of dark chocolate chips (I buy Morrisons own brand)
- 1/4 tsp salt
- Easy as! Simply put all ingredients EXCEPT chocolate chips into a bowl and mix together. Much easier if you can use an electric mixer.
- When it has all come together, quite dough like, add the chocolate chips and mix together using a spoon or spatula.
- Take tablespoon sized portions of the mixture and shape into discs. About an inch and a half round by an inch high.
- Squash discs onto baking paper lined oven trays - I used to use a fork to do this but found it better to put my three middle fingers on top of each disk and press down to about a cm high.
- I bake at 175 degrees Celsius (fanbake) for 10-11 mins - until the biscuits are browning around the edges.
- This recipe can easily be halved. Makes about 16-20 biscuits (full mixture). I get my ground almonds from Morrisons. *** I have tried these with maple syrup and they are not as good, it seems to work best with granulated sugar.