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Next up in our series of coconut sugar baking recipes, we’ve got honey and cinnamon biscuits.
Our quest to adapt baking recipes into sugar-free, diabetic-friendly recipes is a challenging one and we’re met with many failures and questionable bakes. But, every now and then, we manage to make something good. And these honey and cinnamon biscuits weren’t just good: my son refused to believe I’d baked them – he thought I’d bought them in M&S and hidden the packet.
Despite his disbelief (they were too perfectly round, apparently), these honey and cinnamon biscuits were homebaked. So, if you’re searching for a crunchy, lightly spiced sugar-free biscuit, then these are for you.
Shopping list (with prices)
- Baking block – £1.00, Tesco
- Coconut sugar – £6.59, Amazon
- Honey – £1.75, Sainsburys
- Egg – £2.15 for 15 eggs, Tesco
- Cinnamon – £1.00, Tesco
- Self-raising flour – £0.70, Tesco
Total cost: £13.19
Makes: 27
Buying all of the ingredients from scratch is a big upfront cost, however, chances are you’ll already have some of the above in your cupboards already.
Before you go shopping, check that you haven’t got a jar of honey hiding behind the jam or cinnamon in your spice rack. You might already have eggs and self-raising flour – if you’ve only got plain flour, don’t worry, you can turn plain into self-raising with some baking powder.
Unless you’re already knee deep in the world of sugar-free baking, you won’t have coconut sugar. (Regular readers will, having bought some to make our coconut sugar brownies, pineapple and coconut upside down cake, or sugar-free flapjacks. Right, guys?) As you shop around for coconut sugar, you’ll realise it’s quite expensive on Amazon – you’ll get it cheaper in TK Maxx, Morrisons, or Tesco. If you’re planning on doing a few coconut sugar bakes, it’ll be cheaper to buy in bulk.
To make these biscuits dairy-free, switch to a plant-based spread, such as the one from Stork.
If cinnamon isn’t up your street, try our vanilla and dark chocolate chip cookies instead. Still diabetic-friendly, still made with coconut sugar.
Ingredients
- 200g baking block
- 220g coconut sugar
- Two tablespoons honey
- 1 egg yolk
- 300g self raising flour
- 1 teaspoon cinnamon
Method
You’ll need:
- Mixing bowl
- Tablespoon
- Wooden spoon
- Whisk
- Scales
- Baking tray
- Parchment paper
- Oven pre-heated to 180C
Step 1
In a bowl, combine the 200g of butter and 220g of coconut sugar until smooth.
Step 2
Separate the egg yolk from the white and put the egg white in a cup/mug/dish to the side. Add the yolk to the butter and sugar mixture, then spoon in the honey.
Whisk until it’s all blended together.
Step 3
Add the tablespoon of cinnamon (and an extra quarter if you want your cinnamon flavour to be strong) and sieve in half the flour. Combine slowly.
Step 4
Sieve in the remaining flour, and stir until the mixture starts to come together. It should begin to look like a dough ball.
Step 5
Using a tablespoon, evenly place six scoops of equally-sized biscuit dough onto a baking tray lined with parchment paper. (You can fill a second tray with another six, or use a bigger tray. Just be aware that these biscuits spread quite a bit)
Roll each scoop into a ball, then squash each one lightly with a fork. Place the tray in the oven for 10 minutes. Remove when the tops are lightly browned.
Then, fill the tray with another six balls and bake. Repeat until all 27 have been baked.
To make more or less biscuits, you can always adjust the size of your balls.
Step 6
Wait until all have cooled before handing out to your guests. Serve with a brew, or on their own, and enjoy.
