I’m so unbelievably excited to be eating an Actual Biscuit after a month of sugar-free eating (so excited that I may have accidentally eaten three…) that I had to share this recipe with you immediately. These contain maple syrup so theyre not entirely sugar free but they don’t have any refined sugar in them, and the amount of maple syrup per biscuit is so small that they’re barely sweet. They are, however, utterly delicious and very moreish. I can’t vouch for how long they’ll keep yet, but I intend to freeze some for future munching. I’m sure they’ll last a few days in an airtight tin.
175 g brown spelt flour
150 g oat bran
150 g butter, cubed
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
A pinch of salt
60 ml maple syrup
Preheat the oven to 170c. Put all the ingredients in a large bowl and rub together or pop in a food mixer and mix until the mix resemble some breadcrumbs. Bring together into a firm ball and warp in clingfilm. Refrigerate for 30 mins.
Roll out to about 4mm thick and cut into circles with a 6cm circular cutter. Mark with a fork.
Bake in the oven for 12 to 15 minutes until lightly browned.
If you prefer a slightly sweeter but still healthy biscuit, melt some really dark chocolate and lightly coat the top of the biscuits.