These cookies have a really lovely delicate flavour.
So easy to make, and the kids will enjoy creating the Christmas shapes!
- Oven: 170°C (160°C fan forced)
- Pan: 2 cookie trays lined with baking paper
- Makes: 25 cookies
- Baking time: 10-12 minutes
These cookies were inspired by our recent visit to the Gluten Free Expo in Melbourne.
Lovely soft cookies, like little cakes made with coconut flour!
So deliciously moist, enjoy them now or pop them in the freezer for school lunches as they’re not only gluten free but nut free as well.
Gingernuts are a classic and these spicy little numbers will not disappoint you or any sugar-holics you are feeding.
That sure sounds gingery!
Yes they are! If this recipe is too gingery for you, then reduce the ground ginger to ½ a tablespoon.
There are a lot of ANZAC biscuit variations out there. This sugar free version stays close to the original so you get that classic ANZAC crunch and chew.
1 cup plain flour, sifted
1 cup rolled oats
1 cup The Sugar Breakup Dextrose
1 cup shredded or desiccated coconut
2 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup
Always good to have on hand for the kids.
The beauty of these bars is that you can change the amount of rice malt syrup used to be more or less depending on how you (or the kids) are used to being sugar free. They are also really hard to get wrong!
Ingredients – what’s in these little beauties? Continue reading