These ones are a little twist on my Tiny Teds.
They’ve had a bit of a nutritional boost but they still passed the taste test from my very perceptive and discerning Harry 😉
No-one messes with his favourite bikkies and gets away with it …. or do they?! He has happily eaten many of these and literally jumped up and down in the kitchen when he has seen that there were more stashed away in the pantry!!
See below the recipe for a Coeliac friendly version and a ginger snap option too.
These are super delicious and quick to make – and everyone loves home made bikkies!
- 30g plant based Butter
- 30g Sunflower seed butter (or other nut butter that suits)
- 140g honey/maple syrup/golden syrup
- 1 tsp vanilla bean paste
- 220g plain flour of choice (I use spelt and do half wholemeal)
- 50g almond meal OR 60g hemp seeds
- 3/4 tsp bicarb soda
- 1/4 tsp cinnamon
In a saucepan, over a medium heat, melt together the butter, honey and vanilla (100C, speed 2 for 2 11/2 mins or until completely melted). Remove from stove.
Use a whisk to mix the bicarb, almond meal, cinnamon and flour together and then add to the wet mix (Speed 4 for 8 seconds with the bicarb, then add flour and speed 5 for 15 seconds). If your mix feels too wet, add in 1 tsp more of flour at a time and pulse to combine).
Mix gently until combined.
Tip out on to a silicone mat and allow to cool for 5 minutes.
Roll out the dough into a large rectangle about 2-3mm thick (much thicker and you get a softer biscuit rather than a crunchy one).
Use a shaped cutter to cut our your desired shapes (today we went with farm animals) and lay on a lined baking tray.
Place in a preheated moderate oven for about 8-9 minutes, or until golden brown. They will be soft when you remove them from the oven.
Leave on tray to harden and cool. Store in an airtight container for about a week.
Makes about 40-50, depending on the sized cutter you use … and how much dough your 3 year old helper eats in the process 😉
- If this dough cools too much it can become a little stiff and crumbly, a couple of seconds in the microwave will soften it and make it more workable.
- If you don’t have time to cut out the whole batch (it happens!), you can save half of this dough, tightly wrapped in the fridge for several days, before bringing it back to room temperature and gently warming it.
For a Coeliac friendly option: switch to a gluten free flour mix, and use only 190g and add 1 tsp of psyllium husk.
To make a ginger snap version of these bikkies: Replace the honey with equal weight of maple syrup and replace the vanilla with 1.5 tsp ground ginger and an 1/2 tsp ground cinnamon. These are a much quicker to make than traditional gingerbread but very similar in taste.