These biscuits (or cookies if you prefer that terminology!) are full of tasty goodness, like cranberries, seeds, coconut, and chocolate chips. They are crispy on the outside and chewy in the middle. This recipe makes about 24 biscuits, depending on how big you make them. The cup measurements below are based on a 250 ml cup as equal to 1 cup, and I recommend that you use the scoop and level method when measuring (spoon the ingredient into the cup measure and then level it off with the back of a spoon or knife, rather than dipping the cup straight into the ingredient). Feel free to mix it up with other add-ins in place of those listed, if you prefer. These well for at least a few days at room temperature in an airtight container.
What you need:
½ cup of butter (for dairy free, use a dairy free butter alternative)
½ cup of brown sugar
2 tablespoons of treacle (I think golden syrup would work fine too, although the flavour will be slightly different)
1 cup of brown rice flour
1 cup of almond meal
½ cup of buckwheat groats
1 ½ cups of shredded coconut
½ cup of seeds (I prefer half sunflower and half pumpkin seeds but go for whatever you prefer!)
½ cup of sweetened, dried cranberries
1 tablespoon of baking powder
½ cup of chocolate chips (use whichever chocolate you prefer – I like dark or a combination of milk and dark chocolate chips)
1 dessertspoon of vanilla essence
What to do:
1. Preheat the oven to 180°C fan and line a baking tray or two with baking paper (I used 2, but the number you need will depend on the size of your baking trays).
2. Place the butter, sugar and treacle together in a medium-sized saucepan over a lowish heat to melt together. Feel free to whisk the ingredients together with a whisk as the butter starts to melt, to ensure that the sugar is dissolving evenly into the butter. Once the sugar has started dissolving, place a lid on the pan and leave over a low to medium heat until everything has melted together and the mixture is bubbling all over (it is fine to peak under the lid to check on it, but make sure the mixture is bubbling everywhere and not just along the sides of the saucepan).
3. Remove the pan from the heat and set aside for 5 minutes to cool a little.
4. Add the brown rice flour, almond meal, buckwheat groats, shredded coconut, seeds, cranberries and baking powder to the pan and mix together into the melted butter/sugar/treacle mixture. If the mixture is still very hot after this, set it aside to cool further, to avoid melting the chocolate chips too much when they are added (it isn’t a problem if they do melt as the recipe should still work, but you will end up with chocolate flavour throughout the biscuit and not chocolate chip surprises as you eat the biscuit, which I far prefer!).
5. Once the mixture has cooled sufficiently, add and mix in the chocolate chips, vanilla essence and eggs.
6. Divide the mixture into 24 portions (about a rounded tablespoon will make 1 portion) and roll each into a ball. Place the balls on the lined baking trays, with at least an inch between balls and then flatten each one with your fingers or with a fork to make circle shapes.
7. Bake the biscuits in the middle of the preheated oven to bake for 12 to 15 minutes, or until golden brown and done.
8. Once baked, remove the biscuits from the oven and allow to cool on the tray for 10 minutes before transferring them to a cooling rack to finish cooling.