For 3 years I have been trying to make a really crunchy biscuit, just like shop bought ones. I have nearly got there in the past but these are amazing. I adapted a recipe from Australia’s Best Recipes website for Anzacs. They keep brilliantly in a plastic zip lock bag and stay crunchy for days (if they last that long).PLEASE NOTE: The biscuits are soft when they come out of the oven and don’t really firm up to a really hard crunch until the next day. I am not an expert but wonder if it is the Chia seeds absorbing the moisture.I also worked out that they are less than 2 carbs each.INGREDIENTS - Makes about 16 biscuits1 egg1/2 cup fibre sugar1/2 tsp vanilla essence65g butter melted1 tsp sukrin Gold Fibre Syrup 1/4 tsp bicarbonate of soda3/4 cup ultra fine fibre flour plus a couple of heaped tablespoons extra ready if batter too runny1 Tsp baking powder 1/3 of a cup of Chia seeds (just under)1/2 cup unsweetened desiccated coconut3 stevia drops1/4 cup blanched almonds to decorate (optional). I didn’t bother1. Beat egg, sugar and vanilla until really creamy2. Mix melted butter and golden fibre syrup.3. Add bicarbonate of soda to butter and syrup and let it fizz a little then add to egg mixture.4. Blend flour, baking powder, Chia seeds and coconut with a whisk and then add to mixture. It should be a sticky dough that you can handle but need to flour your hands to do so.5. Roll heaped teaspoonfuls into small balls. Place on baking sheet with a good amount of space around each one as they will spread. Flatten, and press an almond on the top. 6. Bake at 170-180C Gas mark 4 for approximately 15-18 minutes. Until nicely browned.7. Remove to a cooling rack, be careful as they are still a bit soft when they come out of the oven.8. Remember they are quite cake like to start with but they are really crunchy the next day.