Ingredients
- 2 1/2 cups almond meal.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon powdered stevia.
- 1/2 teaspoon sea salt.
- 125 g butter, melted and cooled slightly.
- 1 teaspoon vanilla extract.
- 1 egg.
- 2 tablespoons rice malt syrup.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. Place almond meal, baking soda, stevia and sea salt into a large mixing bowl and mix together, ensuring to remove any lumps.
3. Add butter, egg, rice malt syrup and vanilla into a smaller bowl and whisk to combine.
4. Pour wet mixture into dry mixture and combine with a wooden spoon until mixture comes together. Pick up 1 tablespoon of mixture and roll together lightly in your hands, place on the prepared rack and press down to flatten. Continue with remaining mixture, you should be able to make 20 small cookies.
5. Place tray into the oven and bake for 12 minutes. Once cooked, remove from the oven and allow to cool slightly on a wire rack before serving. The longer you leave these to cool, the firmer they will be.
Note
Make them chocolatey: Simply replace 1/2 cup of almond meal with 1/3 cup of raw cacao powder. You may need a little more sweetener as raw cacao powder is quite bitter.
Please note: We have updated this cookie recipe based on viewers feedback. We hope you enjoy this updated version!
These Simply Sweet Biscuits are so easy to make and even with minimal ingredients they yield a delicious buttery vanilla flavour, which is all you need for serving along side your freshly brewed cup of tea.
Ingredients
- 2 1/2 cups almond meal.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon powdered stevia.
- 1/2 teaspoon sea salt.
- 125 g butter, melted and cooled slightly.
- 1 teaspoon vanilla extract.
- 1 egg.
- 2 tablespoons rice malt syrup.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. Place almond meal, baking soda, stevia and sea salt into a large mixing bowl and mix together, ensuring to remove any lumps.
3. Add butter, egg, rice malt syrup and vanilla into a smaller bowl and whisk to combine.
4. Pour wet mixture into dry mixture and combine with a wooden spoon until mixture comes together. Pick up 1 tablespoon of mixture and roll together lightly in your hands, place on the prepared rack and press down to flatten. Continue with remaining mixture, you should be able to make 20 small cookies.
5. Place tray into the oven and bake for 12 minutes. Once cooked, remove from the oven and allow to cool slightly on a wire rack before serving. The longer you leave these to cool, the firmer they will be.
Note
Make them chocolatey: Simply replace 1/2 cup of almond meal with 1/3 cup of raw cacao powder. You may need a little more sweetener as raw cacao powder is quite bitter.
Please note: We have updated this cookie recipe based on viewers feedback. We hope you enjoy this updated version!