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 biscuits
1/2 cup fibre sugar
1/2 tsp vanilla essence
65g butter melted
1 tsp sukrin Gold Fibre Syrup
1/4 tsp bicarbonate of soda
3/4 cup ultra fine fibre flour plus a couple of heaped tablespoons extra ready if batter too runny
1 Tsp baking powder
1/3 of a cup of Chia seeds (just under)
1/2 cup unsweetened desiccated coconut
3 stevia drops
1/4 cup blanched almonds to decorate (optional). I didn’t bother
1. Beat egg, sugar and vanilla until really creamy
2. 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.