What is it about Christmas that sings spice and bikkies? I assume that the spice is a throw-back to the ol’ mediaeval festive goodies of Christmas pudding and Christmas cake. And well, biscuits are the ultimate travelling food and keep so well. In this way they’re the perfect Christmas gift, as they can be easily packaged up and transported by horse or delivery to be given as gifts, weeks, if not months, after they’ve been baked. I’m not sure if that’s the case, but my inner mediaeval chick likes to think so.
Of course, these biscuits aren’t specifically a Christmas biscuit, it’s just that they came into being during this festive season, so they’ll always have a little twinkle of Christmas for me. 🙂 They are based on my Birdseed Breakfast Biscuits, and are so easy to make and very delicious. I imagine that they can be filled with all manner of different fillings, if you feel that you’d like to fancy them up a little. Think raspberry jam, or marzipan, or apricot jam, or a ginger cream, or salted caramel or coffee-caramel. I filled them with a spread of chocolate and my caramel sauce. And they were lovely.
If you do fill them, you can easily reduce the amount of sugar in the actual biscuits, as they are actually quite sweet. Also, you can use a nut or seed meal in place of the GF flour if you like. Finally, they can be cut out into any shape you like. I used a round cutter with a “Merry Christmas” stamp. But they’d work perfectly well with a star or snowflake or Christmas tree. Whatever takes your fancy. Happy days.
Enjoy and let me know what you think.
Spiced Cashew Biscuits
85g cashew butter (100% cashews without added salt or sugar or stabalisers or emulsifiers)
150g gluten free flour of choice (or you can use a combination of seed/nut meals)
50g thin rice flake (or quick oats or quinoa/amaranth flakes)
1/3 tsp salt
¼ tsp bi-carb soda
2/3 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
½ tsp coriander
1/3 tsp cardamom
2 tsp vanilla essence
2 – 4 heaped Tbsp sugar of choice (I’d advise using a dark sugar like brown sugar or rapadura or coconut sugar)
Blitz everything in a food processor.
Add splashes of fruit juice (pear, apple, peach) or mylk of choice to bring mixture together.
Roll dough between sheets of greaseproof paper until quite thin. Cut into rounds and place onto a tray lined with greaseproof paper. Cook in a moderately low oven (165oC) for around 15 – 20 mins.
Fill with melted chocolate and Birdseed Caramel Sauce:
- 500g Coconut Cream. (Use a brand that has no additives: no stabilisers, emulsifiers, gums, preservatives. You’ll get a much nicer caramel)
- 400g sugar (use your fav – coconut sugar or rapadura sugar or brown/white sugar)
- 50g maple syrup or coconut syrup
- Clean, sterilised jar or bottle or bowl for storage.
Put all ingredients into a heavy based saucepan. Bring to the boil and stir to make sure the sugar is mixed in and not sticking to the base of the pot. Bring the pot down to a simmer with attitude and let it do its thing. Occasionally stir to make sure it’s not sticking.
SAUCE: If you let it roll on a irritated simmer for around 20 mins you’ll have a nice sauce. Store in clean container. I tend to store mine in the fridge.
CARAMEL: Continue to let the sauce simmer until it reaches around 108oC – 110oC Remove from heat and pour it into your container and set aside to set. Cut into squares, wrap in greaseproof paper squares and ENJOY.
FUDGE: Continue to let the sauce simmer until it reaches around 112oC – 115oC. Remove from heat and stir it until you notice the sauce starting to thicken and turn paler the more you stir. Now is the time to pour it into your container and set aside to set. Cut into squares and ENJOY.