Family Food Fun & Allergy-Friendly

Wheat-free, Egg-free Treacle Sugar Biscuits (Cookies)

January 6, 2015

So far, I think this is the best biscuit recipe we have put together…this was obvious by the fact that the biscuits didn’t last very long. I did save some, though, to see how they tasted the next day. Sometimes wheat & egg-free baking results in dry left-overs but I was pleasantly surprised at how great they still tasted the next day.

If you do try this recipe, let me know what you think in the comments below.

I do think these would be fantastic with little surprises in them, perhaps fruit or yoghurt drops. Will have to try that next time but in the mean time, enjoy!

Ingredients

  • 125g salted butter, softened
  • 1 cup treacle sugar, packed
  • 1 egg replacement (I used chia seeds this time. 2 teaspoons soaked in 2 tablespoons of water)
  • 1 teaspoon vanilla
  • 2 cups wheat-free/gluten-free flour (you can either mix your own flours or use a pre-mixed flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon

Directions

  1. Preheat oven to 180 degrees C°.
  2. Add butter to mixing bowl.
  3. Add treacle sugar and egg replacement (if using chia seeds do not remove excess water) to butter and beat until smooth.
  4. Add vanilla and baking powder.
  5. Beat.
  6. Add flour slowly to the butter mixture.
  7. Add cinnamon.
  8. Lightly dust a surface with flour.
  9. Roll out biscuit dough.
  10. Cut out biscuit dough using favorite cutters.
  11. Grease baking sheets.
  12. Place cut out biscuit dough onto prepared baking sheets.
  13. Bake 10 to 12 minutes or until biscuits are done.

#Tip: When you don’t use wheat or egg, the biscuits are a little less golden when done. Take them out anyway and allow them to cool.

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