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Clean Eating Shrewsbury Biscuits

These clean eating Shrewsbury biscuits are dairy-free and gluten-free but retain the traditional flavours of raisins and spice, and that essential crisp biscuit texture. 

Method

  1. Preheat the oven to 200°C and line a baking tray with greaseproof paper.
  2. In a large mixing bowl, cream together the coconut oil, coconut sugar and egg.
  3. Stir the mixed spice and dried fruit into the egg mixture.
  4. Add the almonds and coconut flour to the mixing bowl and combine well with a wooden spoon.
  5. Use your hands to bring the dough together into a ball. You can knead this dough as much as you like, it doesn’t contain gluten so it won’t become overworked. If the dough is too dry add a couple of teaspoons of almond milk.
  6. Roll the dough out between 2 sheets of baking paper, and cut out the biscuits using a large circular cookie cutter. The dough needs gentle handling as it is a little crumbly. Take your time, there is no raising agent used and therefore no rush to get the biscuits in the oven.
  7. Place the cut out biscuits gently onto the baking sheet and bake for 10 minutes until crisp.
  8. Allow the biscuits to cool on the baking tray before transferring to a wire rack.

 

This recipe makes 12 biscuits, price provided is for a full batch of 12.

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