Guilt-less Desserts & Treats for your Family
Saying “back in the old days” is a clear sign that you are heading to grandmaville. As is shaking your head at the young’uns and their low hung pants. Listening to talk back radio, indicating in a car park and buying pantyhose (as opposed to to the super cool stockings) also place you in the seniors meal queue.
At the ‘not quite middle age’ age of 34 I find myself in a much fitter and healthier state than my 20’s, a couple of centimeters shorter then when I was in my teens and (sadly) with the same haircut that I had in primary school. Whilst I may sometimes start sentences with “I remember when” or “back in my day” I like to think I have vintage taste and nostalgic stories… rather than dementia and old man waffling.
Another way to describe things that are from another era is to deem them a classic.
Richard Marx, Jason Donovan, Rick Astley; classic early 90’s pop (no… this is not a joke – I own not one but two Jason Donovan CD’s) The Brady Bunch, The Wonder Years, Press Gang; classic television drama (again… not a joke). The term ‘classic’ is much more flattering than ‘old’.
The Butternut Snap Biscuit is an Arnott’s classic. It’s like an Anzac cookie, only a bit different and it’s OK to eat them all year round. Whilst I know it’s not really obeying the sugar free mantra, the addition of golden syrup is what gives these biscuits the taste and texture that makes them so… classic.
Butternut Snaps Biscuits can be used as a base for a tart, broken up as a crumble topping or simply dunked into a cup of hot tea. These butternut snaps are gluten and dairy free, and being full of almond meal they are high in protein.
There’s a bit of fridging the mixture and biscuits in this recipe. Whilst it may seem time consuming it will make a huge difference to the shape, size and consistency of the final product. Fridging initally makes the mixture easier to form into the right shape. I found when I did not place the tray in the fridge (with the formed biscuits) they spread too much in the oven and over cooked. The biscuits will need to be cooked in batches as only 6-8 cookies will fit on one tray at a time.
Butternut Snap Biscuits
- 2 tablespoons Coconut Oil
- 1/2 cup Maple Syrup
- 1 Egg
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Golden Syrup
- Pinch of Salt
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Bicarb Soda
- 1 1/2 cups Almond Meal
- 1 cup dessicated unsweetened Coconut
- 3 tablespoons Arrowroot tapioca Flour
- 1 tablespoon Milk Coconut, almond etc
- Combine all the wet ingredients (except the milk) in a blender and mix until combined.
- Add the dry ingredients and blend until combined.
- Add the milk and pulse in.
- Place mixture in the fridge for a minimum of 30 minutes.
- Preheat oven to 175C/350F.
- Place heaped tablespoons of the mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading).
- Gently press with a fork to flatten slightly and create round shapes.
- Place tray in fridge for 15 minutes.
- Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
- Cool on tray for 5 minutes then transfer to a wire cooling rack.
- Biscuits will firm up a they cool.
These biscuits are great as the base for tarts, pies and ripple cakes.