Proper biscuits but sugar-free and gluten-free
Our customer Sally J…. kindly pointed out that we don’t have any biscuit recipes so she sent us this. In her own words
“I’ve just been raiding your site for recipe ideas (thanks!) and noticed you didn’t have one for biscuits. And by biscuits I mean proper British hard, dunkable, sweet buttery lumps of gorgeousness so I thought I’d share mine with you. I found something like it ages ago on a diabetic forum but have tweaked it to our taste. We have been eating low carb for nearly two years and I quickly lost my pre diabetic and pre high blood pressure status and both husband and I have lost a shed load of weight whilst still enjoying fabulous food. Linseed has featured a lot in this transformation. I hope you have a go at these biscuits. They’re lovely with a cup of tea or glass of milk. Sally”
Healthy biscuits for kids and grown-ups
None of the naughty things and all the good linseed things
Flax Biscuits; sugar-free and gluten-free
- 150 g Flax Farm Ground Linseed (flax)
- 100 g granulated sweetener I have used erythritol and xyltiol, also works mixed 75/25 with yacon syrup
- 115 g salted butter slightly warmed and softened
- 1 egg
- 1 rounded tsp baking powder
- 1/2-1 tsp vanilla extract
- 1/2-1 tsp cinnamon powder
- 75 g whole linseeds
- Mix all the ingredients and combine well.
- Place walnut sized pieces on a lined baking tray and flatten slightly with a fork.
- Bake in a 170 centigrade oven for 12 minutes, take care not to leave in too long.
- Cool on a rack and store in airtight container. Mine weren't stored as they got eaten too quickly but I would store in the fridge as they are sugar free,
- "Please be aware that linseeds are VERY good for your bowels. As in VERY GOOD. As in DON’T EAT TOO MANY." This is partly because of the effect some of these granulated sweeteners have and if you are not used to linseed you should start with just a modest helping and build up.