Don’t worry, they still contain butter….
Now as you know while I don’t eat desserts or biscuits often, when I do I’m not usually one to try and find one without sugar – I am the ‘it’s dessert, let it be sweet!’ girl. So when a couple of weeks ago I was sent some sugar free chocolate I struggled for what to do with it…
Enter my friend Laura (@laurafordnutrition) running a macadamia competition and me wanting to make white choc & macadamia biscuits as a part of that.
Then I had a moment.. a ‘hang on, I could make sugar-free mac & choc biccies with the chocolate I was sent!’ moment. Yes!
And here we are.
Now these use stevia as a sweetener in the dough which I am not a big user of, but the experiment was fun, they taste good & I know a lot of people like to avoid sugar all together so hopefully this still works as an indulgence for those people this Christmas… I certainly enjoyed them with a cup of coffee this morning!
- 100gms of butter, melted
- 1 tsp of powdered steva
- ½ tsp of vanilla bean paste
- 1 free range egg, lightly whisked
- 1 cup of plain flour
- 1 tbsp of self raising flour
- 45gms of dark sugar free chocolate (I used a Well Naturally dark bar), chopped into chunky chips
- ½ a cup of macadamias, roughly chopped
- Pre-heat your oven to 180c and line a baking tray with baking paper
- Combine your butter, stevia and vanilla bean paste stirring well before adding your egg
- Sift in your flours and mix
- Add your macadamias and choc chips and mix well. The dough should be firm - if not, add small amounts of flour until you're able to mould it in your hands without it sticking.
- Form into 10 balls, pressing them down slightly on the tray.
- Bake for 20-25 minutes or until lightly golden.
Vegan and sugar free experiments are fun – I love the challenge and stepping out of my usual cooks.
Now to get ready for the wedding of some gorgeous friends!
Have an amazing weekend,