Need a quick afternoon pick me up? Try these yummy lemon biscuits with a cup of tea. Super quick and easy!
100g Nuttelex or other dairy free spread
1 tsp of vanilla
1/2 cup of caster sugar
Zest of a lemon
1 tsp of baking powder
1 tablespoon of soy or other dairy free milk
1 1/4 cups of gluten free plain flour
Preheat oven to 190 degrees
Beat nuttelex, sugar, vanilla and lemon zest until light and fluffy.
Sift flour and baking powder into nuttelex mixture
Fold in flour with a spatula
Gradually add enough of the milk to create a soft dough that isn’t too sticky. If it starts sticking to your fingers, add a little more flour.
Roll into approximately 15 balls, and flatten into discs
Bake for 8 minutes, until lightly golden
It’s Anzac Day tomorrow. This morning the children and I talked about Anzac Day, what it means, and their great grandfathers who fought in WWII. We made some ANZAC biscuits to commemorate the day. We can’t be strictly traditional, because of the gluten and dairy. These come pretty close though! They are so yummy, I’m now wondering why I always wait for ANZAC Day to make them!
1 and 3/4 cups of Gluten Free Plain Flour
1/2 cup of desiccated coconut
3/4 cup of rolled quinoa
1 teaspoon of baking powder
1/3 cup of brown sugar
2/3 cup of Nuttelex or coconut oil
2 tablespoons of golden syrup
1 tablespoon of soy milk (or other milk substitute)
Preheat oven to 180 degrees.
In a large bowl, combine flour, sugar, desiccated coconut baking powder and quinoa.
Melt the nuttelex in a smaller bowl, and stir in the golden syrup while it is still warm. Stir through the milk.
Make a well in the centre of the dry ingredients. Pour in the wet ingredients.
Stir with a large spoon until combined. Roll into balls of roughly a tablespoon in size. Squash until they are about a centimetre thick.
Bake for 10 minutes. Biscuits will be crunchier as they cool down.
Enjoy with a good strong cup of tea!