Classic Easter biscuits

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Hello again from Including Cake!

In the run up to Easter I’ve been busy testing out a few chocolatey and a few non-chocolatey treats. It’s the time of year where sugar and chocolate tempts us from every corner, but treating yourself doesn’t have to be unhealthy….it can actually be good for you too!

One of my favourite Easter themed experiments was these Classic Easter biscuits. I trialled a couple of different flour combinations and both options worked really well, so it would seem this is a pretty versatile recipe. Below I have provided the recipe using a combination of blanched almond and teff flours, but hop along to my blog page to see an alternative option.

The texture is almost a cross between a sugar cookie and a shortbread biscuit, soft and dense with a little hint of crunch.  I would say they are reminiscent of garibaldi biscuits with a delicate crumb and the sweetness of the currants coming through. The warmth of the cinnamon and mixed spice really brings these biscuits to life…but then again I am biased since I am a little bit cinnamon obsessed!

I made a couple batches of these biscuits and they disappeared pretty fast. They have a subtle sweetness that is further intensified by the currants, and the dense and slightly chewy texture is also extremely  moreish. I kept reaching across to the cooling rack to grab another, although I did find just one very satisfying (but who can resist a second and maybe third freshly baked biscuit). To serve…well I dipped my mine in a super thick dollop of homemade cashew cream as pictured.

Currants are the classic Easter biscuit ingredient, but could also add candied mixed peal or substitute the currants for raisins if you prefer. To check out my recipe using alternative flours and homemade coconut butter, come and find me here and say hello.

I hope you have a wonderful Easter!

Recipe: Classic Easter biscuits

Makes approx. 12 biscuits (depending on size and shape of cutter)

Ingredients

¼ cup plus 1 tbs coconut oil
¼ cup agave plus a pinch of stevia if necessary
1 tsp bourbon vanilla powder
2 tbs ground chia plus 3 tbs hot water (mix and allow to sit for 1 min)
3 tbs polenta
1 cup blanched almond flour
¼ cup teff flour
½ tsp baking powder
¼ tsp baking soda
½ cup currants
1 tsp cinnamon and mixed spice mixed
Pinch salt

Method

Mix dry ingredients (except currants) together in a large bowl. Mix wet ingredients together in a small bowl and then add to the dry. Add the currants last (my currants were partially blended into smaller pieces but you can keep them whole if you prefer). Bring the dough into a ball with your hands. Roll out on a lightly floured surface to a little under 1cm thick. Cut into shapes and place on a parchment lined baking sheet.

Lightly brush the tops with soy milk (or other milk alternative) and sprinkle with a little coconut sugar or rapadura if desired.

Bake in a pre-heated oven at 180C for approx. 10mins until slightly golden.