by Nicky Skinner November 16, 2017 2 min read

Another Grandma Burrell (Dad's mum) special, the Belgium biscuit was a real treat and much loved by all the cousins at family get-togethers.

Two delicious cinnamon biscuits sandwiched with raspberry jam, topped with pink icing and jelly crystals! Fiddly to make, but that never worried Grandma!

These, however, have been messed with and had the sugar and grain removed, making them a treat that you won't have to pay for later!

Becuase of the lack of sugar and flour, however, make sure you put the jam in between the layers just before you plan to eat them or take them to a gathering, as the lack of natural preservatives makes the crisp biscuit a little chewy once layered and iced. But if you love a chewy cookie, go nuts!

Makes: 16 completed biscuits (or 32 single cookies)

Time: 30mins

Bake: 6-8 mins per tray

 

INGREDIENTS:

Biscuit

  • 1 cup almond flour
  • 1/2 cup tapioca flour (or arrowroot)
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1/3 cup coconut oil (or butter)
  • 2 Tbsp rice malt syrup

Jam:

  • 1 cup frozen raspberries
  • 2 Tbsp chia seeds

Icing:

  • 100g coconut butter (warmed)
  • 2 tsp raspberry powder (ground up dehydrated raspberries. I use Fresh As brand)
  • more raspberry powder for sprinkling

DIRECTIONS:

1. Preheat oven to 160 degrees and line a baking tray with baking paper.

2. Combine all dry ingredients in a bowl and mix well.

3. Melt coconut oil and add rice malt syrup. Pour wet ingredients into dry and mix to combine.

4. Place mixture onto a piece of baking paper and place another piece over the top, then use a rolling pin to roll flat (about 3mm is ideal).

5. Use a cooking cutter or glass to cut shapes and then transfer cookies carefully using a spatula to the pre-prepared baking tray. Cook for 6-8 mins (depending on your oven).

6. Repeat until all dough is used.

7. Meanwhile, heat the frozen berries and mash with a fork until pureed. Add chia seeds and transfer to the fridge to set.

8. Slightly soften the coconut butter (I microwave for 30 seconds) and mix through the raspberry powder. Transfer to the fridge until ready to use.

9. When biscuits are cooked (and you're ready to eat your cookies), scoop a tsp of chia jam onto one biscuit and spread evenly with a knife. Place another equally sized biscuit on top and press together gently. Repeat with all biscuits (and eat the leftover if you have an odd number! yum!)

10. Place a small dollop of coconut butter on top of the biscuit and spread out if needed (depending on the consistency of your coconut butter). Lastly, use your fingers to sprinkle some extra raspberry powder on top of the icing when it has slightly firmed up.

Eat immediately for the ultimate crispy biscuit and prepare to wow your crowd!

 


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