- 125 grams Butter
- 1 tablespoon golden syrup
- 1 teaspoon bicarb soda (baking soda)
- 2 tablespoons Boiling water
- 1 lemon, zested
- 90 grams Quinoa flakes
- 70 grams brown rice flour
- 40 grams quinoa flour
- 200 grams raw sugar
- 75 grams desicatted coconut
- 250 grams quinoa
- 250 grams brown rice
First, dry roast the quinoa. 10 mins/Varoma/MC off/sp 1 until slightly brown and a nutty smell. This gets rid of the bitter taste without having to soak overnight and then drying beforehand.
Grind 1 min/ sp 9 or until a fine flour.
I grind 250 grams at a time and store in a glass jar for future use.
Weight 250 grams (no less or it may not grind properly) and grind for 1 min/sp 9 or until a fine flour.
Store in a glass jar.
Preheat oven to 170 degrees celcius.
Grease and line 2 baking trays.
Put butter and golden syryp into bowl and melt 2 mins/60/sp 2, making sure butter is off the blades or it won't melt.
Mix bicarb soda with boiling water and add to the butter mixture in the bowl.
Add all the other dry ingredients, including zest, and mix 20-30 secs//sp 3.
Roll tablespoons of mixture into balls, squeezing the mixture together if it seems crumbly. I get 28 biscuits out of this recipe...you might get more or less.
Slight flatten and place 2-3 cms apart on the trays.
Bake for 15-20 mins until the biscuits have risen, then fallen and become a deep golden colour. Remove from the oven and leave on the tray to cool. Transfer to a wire rack to cool completely.
Store in an airtight container for up to 4-5 days.....if they last that long!
BROWN RICE FLOUR
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I tend to pull them out of the oven when just getting a deep golden brown, as they can taste a bit burnt if left in too long.
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