Okay so the title may be a slight lie. These biscuits aren’t totally sugar free, but they are definitely a low sugar alternative, with the recipe coming from Sarah Wilson’s ‘I Quit Sugar’ book. You may know that I’ve previously posted about quitting sugar, and although I’ve had my definite slip ups and I still eat more sugar than I should, I am still attempting to cut down drastically on my sugar in take.
These biscuits are very simple to make, and don’t take long at all, but you’re left with a lovely simple biscuit. You can either make a plain version or one of the variations, but I decided to go for the chocolate ones, and it was a good decision.
To make these biscuits you will need;
250ml Almond meal (Ground Almond)
Half a tsp Bicarbonate of soda
Half a tsp Sea salt
120g Butter, softened
75g Powdered stevia
1 tsp vanilla powder (I used vanilla extract)
60g Sugar free chocolate (I used 85% dark chocolate instead)
3 tbsp Raw cacao powder
To start preheat your oven to 180°C and line a baking tray with baking paper, I ended up needing two. Next, using a food processor briefly pulse the almond meal, bicarbonate of soda and sea salt so they combine together, then add in the butter, stevia and vanilla powder (or extract) and blend this all together until they are mixed together.
The next step is to add your extra ingredients if you’re making one of the variations. For the chocolate biscuits, you need to chop your chocolate into small chunks, it does recommend using sugar free chocolate, but as this can be a bit more difficult to find I used 85% dark chocolate instead as this has a lower sugar content. Add the chunks along with the cacao powder to the mixture and blend this until it’s combined. It should look something like this.
Then take tablespoon sizes of the mixture and roll into a ball and spread out evenly on your baking tray, then press the balls down with your hand to flatten them. Then into the oven they go for 8 minutes. Once they’ve cooked take them out and let them cool down a bit before moving to a wire cooling rack to cool down completely.
I found these biscuits to be slightly on the crumbly side, but they were still really yummy and a great way to get a sweet fix without such a high sugar content. I’d definitely make these again and try some of the other variations.