I love crunchy bikkies …. dunking them in a hot cuppa was always a favourite!
These delicious bikkies definitely meet my sweet and crunchy requirements.
My kids (and husband!) all love them. They are simple to make, the kids love choosing their own shapes and they are really easy to adapt to meet most allergy requirements.
- 100g rolled quinoa (or you can mill the whole grain)
- 160g plain flour OR GF flour
- 1/2 tsp bicarb soda
- 1 tsp mixed spice
- 70g of sunflower seed butter OR nut butter**
- 1 tsp vanilla bean paste
- 150g maple OR golden syrup
**You can use half seed butter and half butter here, or even all butter – all combinations work well!
In a saucepan, over a medium heat, stirring, melt together the seed butter, syrup and vanilla (100C, speed 2 for 2 11/2 mins or until completely melted). Remove from stove
Mix together all of the dry ingredients (speed 5 for 10 seconds). Then add in the wet mix and mix gently until combined (speed 4, 10 seconds. Scrape down and repeat if required)
Wrap dough and place in fridge for about 20 minutes.
Roll out, to about 3mm thick and cut into shapes. The thinner you roll them the quicker they cook and the crunchier they are.
Place on lined baking trays and bake for about 9-10 minutes, or until golden brown, in a preheated 180C oven.
They will be soft when removed from the oven and will crisp up on cooling.
Makes about 60 small cookies – depending on the size of your cutters.
When completely cooled, store in an airtight container for up to a week.