Baking, Biscuits, Healthy Snacks, Lunchbox Friendly Food

Maple Shortbread Biscuits

{gluten, dairy, egg, soy and nut free}

Delicious ‘buttery’ (without the butter), maple sweetened biscuits that will please both failsafe and non-failsafers alike.

This recipe is based on a vegan recipe I found online and must be one of the most simple biscuit recipes out there. With pantry and staple fridge ingredients you can create these delicious biscuits in no time!

Perfect for any intolerances as they are vegan and free from gluten, dairy, nuts, soy and refined sugars. And did I mention…really yummy?

 

I’ve made these at least 6 times in the last two months since we started the strict RPAH elimination diet for my son.  I loved them so much, I even gave a big lovely jar of them to my sister for our family’s edible Christmas last year. She said she couldn’t stop eating them. They are perfectly sweet without being sickening. My kind of biscuit!

Just a tip, when you first get these out of the oven, they may still be a bit soft. If you leave them to cool completely, they will be really delicious and crumbly rather then rubbery. No one likes a rubbery biscuit.

7 reasons to make these!

They are..

Delicious!

Beautifully sweetened by the maple syrup.

Allergen friendly; vegan and free from gluten, dairy, nuts, soy and refined sugars.

Perfect for lunch boxes.

Easy to make.

Use only 5 ingredients.

Oh and did I mentioned you can make BULK and freeze them. This recipe makes about 24 biscuits which is a decent amount (unless you have 4 or more kids….then triple it!). You can make any shape with cookie cutters or even cut the dough into traditional shortbread rectangles with a knife. Just make sure the dough is thick enough…a good 1/2 inch at least. Thin biscuits are not great. You want to get a good snap biting into them.

If I have learnt anything from this failsafe diet…It’s to make things in bulk and freeze them, and freeze them good. I can’t tell you how many times we have come home late from the park or a friend’s house with tired, grumpy kids with nothing in the fridge, and then I remember I have food frozen and basically become a ninja mum prancing around the kitchen reheating and feeling amazing that I have very possibly prevented world war 3 in my kitchen (or something very similar with two small, hangry children).

Note: If you make this recipe and enjoy it, please let us know by commenting below. If you alter the recipe to suit your own preferences or dietary needs, we’d also love to know if it was successful so we can share that information with others 🙂

Enjoy!

Maple Shortbread Biscuits
Recipe Type: Baking
Serves: 24
Delicious, healthy and simple to make. They maple shortbread biscuits are allergy friendly; free from gluten, dairy, soy, refined sugar and are also vegan! Beautiful crumbly biscuits to dunk into a cuppa or nibble on their own.
Ingredients
  • 1 cup nuttelex
  • 4 1/2 cups gluten free flour blend* (see below)
  • 2/3 cup maple syrup
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 160c
  2. In a mixmaster or using electric beaters, beat the nuttelex until it’s creamy.
  3. Add the maple syrup, vanilla and salt and beat to combine.
  4. Add 1/2 flour mix on a low speed until mixed through.
  5. Turn off the beaters and fold through the rest of the flour, using your hands to bring it together into a dough ^
  6. Divide it in two and place one half on a large piece of baking paper. Place another piece on top so it doesn’t stick and roll flat with a rolling pin to about 1/2 inch thick.
  7. Use a cookie cutter dipped in rice flour to cut out shapes or cut into long shortbread sticks.
  8. Place snugly on a lined baking tray and use a fork to prick them in the middle.
  9. Bake at 160c for 20-25min or until hard and just a tinge of golden.
  10. Allow to cool completely. They improve in texture after a few hours of cooling.
Notes
Freeze any extras in freezer bags.[br][br]*gluten free flour blend: 2 cups brown rice flour, 1.5 cups arrowroot flour (tapioca), 1 cup white rice flour and 1 tsp guar gum. Alternatively you can just use rice flour.[br][br]^dough consistency: if the dough is too dry, try adding more maple syrup. If it’s too wet, try adding more flour. The dough should be firm and not sticky.

 

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