Low Gluten – Egg Free – Dairy Free – Nut Free – Vegan
Vegan Chocolate Chip Digestives but before we begin if you are new to my blog and love recipes and blog posts then I upload three times a week on a Monday, Wednesday and Friday at 7 am (GMT). So don’t forget to like this blog and follow me on here for loads of FREE recipes and more.
For those of you that have been reading my blog regularly, you may have realised by now that WE LOVE A BISCUIT in this house. You will often find us munching on a biscuit and sipping a cup of tea at our kitchen table. It’s one of my favourite things to do. In the UK we drink a lot of tea and eat a lot of biscuits. The foundations of the British Isles are built on tea and biscuits.
Many psychologists watched the different Big Brothers from around the world. They all noticed that one thing that set the UK apart from the other countries. When people had arguments in the houses all the housemates would not speak for hours. In the UK house there would be an argument and everyone would stop talking. However this would not go on for hours as someone in the house would normally shout, ‘anyone want a cup of tea.’ To which, some if not all would reply, ‘yes please.’
The tea questions would break the icy atmosphere and all the housemates would then continue as normal. It was as if tea settled the score and it helped everyone find a common ground on which to stand. For us Brits, it’s so ingrained in our culture that we probably don’t even realise it. If we have another world war, touch wood it doesn’t happen but if it does, I think that all the countries should be able to stop for a cup of tea and a homemade biscuit, like these ones. How quickly would that war be over.
Makes 14 – 16 biscuits
- Mixing bowl
- Mixing spoon
- Baking tray
- Cooling rack
- Gluten free oats x 200g
- Spelt flour x 200g
- Raw Cacao Nibs x 4 tbsp
- Baking powder x 1 tsp
- Ground cinnamon x 1 tbsp
- Ground nutmeg x 1/4 tsp
- Ground cloves x 1/4 tsp
- Vanilla powder x 1/4 tsp
- Baking powder x 1 tsp
- Maple syrup x 125 mls
- Coconut oil x 125 g
- Oat milk or brown rice milk x 60 mls
- Start by mixing all the dry ingredients in the bowl.
- Next put the maple syrup and coconut oil into the saucepan.
- Put on a medium heat and stir until they are combined.
- It should take around 5 – 10 mins.
- Once the ingredients are combined together, leave to cool.
- Then finally add the wet ingredients to the dry ones.
- Mix together and then add in the milk a little at a time until the biscuit mixture sticks together.
- Note; you may need more or less than 60 mls.
- Form a large ball and use your hands to do so if you need to.
- Place the ball in cling film and wrap up.
- Put the dough in the fridge for at least an hour.
- Preheat the oven to 180ºC.
- Then remove the dough from the fridge.
- Using the extra brown rice flour, roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and make your biscuits.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
Ted and I made these biscuits on a cold Saturday afternoon. Biscuits and cakes are a great way to help children become interested in the cooking. All the weighing and measuring and baking is very scientific and educational. Plus, it makes Ted want to help mummy in the kitchen more. My theory is that the more we teach our kids to cook biscuits and be happy the less likely we will be to go to war again. Remember tea and biscuits can break an icy atmosphere. However you decide to eat these biscuits, as always, enjoy!
What’s your favourite biscuit and you do like them with tea or coffee? Let me know in the comments below and please don’t forget to follow.