‘Coookies’ are always a hit in our house. When I mention to my husband Howard and son Ted that I will be baking biscuits/cookies I always get a positive response. Howard normally asks if they will be my Gingernut Biscuits. I get the impression he really enjoys them. Ted, on the other hand, will normally roll his eyes at the mention of gingernuts. He enjoys them too but I don’t think they are his favourites.
To be honest, I’m not sure which of the biscuits make are his favourites. We are working on that one! Therefore while Ted decides I keep baking my new ideas. This year we had a bumper harvest of apples from our little apple tree so I decided to add the apples to biscuits. I have never tried to add apples to a biscuit before but I’m so please I did. The cookies were so yummy I nearly gobble the lot. We love these biscuits and we hope you enjoy them too.
What’s your favourite cookies/biscuit? Let me know in the comments below and please don’t forget to like and follow me.
- Nutribullet or blender
- Mixing bowls x 2
- Mixing spoon
- Electric Whisk
- Baking tray
- Grease proof paper
- Rolling pin
- Boards for the cookies
- Large cookie cutter
- Cooling rack
- Gluten free oats x 150g
- Rice flour or plain flour x 200g, plus extra for dusting
- Pecans x 60g
- Coconut sugar x 150g
- Baking powder x 1 tsp
- Vegan butter, ghee or unsalted butter (if not vegan) x 150g
- Apple and pear puree x 3 tbsps
- Take the vegan butter, ghee or unsalted butter from the fridge a couple of hours before use.
- Pour the gluten free oats and pecans into the nutribullet or blender and blend until they form a wet flour.
- Mix the ground oats, ground pecans, baking powder and rice flour or plain flour in the large mixing bowl and mix together.
- Cut the vegan butter, ghee or butter into chunks and put into the another mixing bowl.
- Add in the coconut sugar and apple and pear puree and cream these ingredients together with the electric whisk.
- Then finally add the flour ingredients to the ingredients in the other bowl.
- Mix until they form a large ball and use your hands to do so if you need to.
- Using the extra brown rice flour, roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and cut your biscuits.
- Repeat the process until you have used all the dough.
- Place the biscuits onto boards and put into the fridge for about thirty minutes.
- Preheat the oven to 180°C or gas mark 4.
- 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.
- Then serve with a nice cup of tea or coffee and enjoy.
Apple, Pecan and Sweet Cinnamon Biscuits/Cookies were a huge hit. We took them on a picnic we had at the weekend with friends and they enjoyed them as well. They are a great lunchbox filler or morning or afternoon snack. Howard and Ted often enjoy them as an after dinner treat too. They would make a really lovely present for a friend or relative as well. That’s if you can bear to give them away. However you decide to eat these biscuits, as always, please enjoy. Thank you xxx