Rye and Spelt White Choc Chip Biscuits
This is my favourite biscuit recipe at the moment. Since I cut down on eating wheat, I’ve found that I can’t eat very much at all. Even 1 biscuit gives me terrible pains in the stomach (I guess I’m “food intolerance” as Oscar says!). These biscuits are easy and very filling, so even though I only get 11 or 12 out of batch, they do last for a few days.
If amines are tolerated you could also use white chocolate instead of the white melts.
Rye and Spelt White Choc chip Cookies
Easy, wholesome rye and spelt biscuits
- 3/4 cups rye flour
- 110g spelt flour
- 3/4 teaspoons baking powder (Refer to recipe)
- 1/2 teaspoon bicarbonate of soda
- 3/4 teaspoons salt
- 100g butter or Nuttelex
- 1/2 cup brown sugar (lightly packed)
- 1 ripe pear (mashed)
- 1 teaspoon vanilla essence (Refer to recipe)
- 100g Nestle white melts (chopped into small pieces)
||Preheat the oven to 180°C and line two trays with baking paper. |
||Sift the flours, salt, baking powder and bicarbonate of soda into a medium-sized bowl. |
||In a separate bowl cream the butter and sugar. |
||Add the pear and mix until just combined. Stir in the vanilla. |
||Add the flour and mix until just combined. Stir in the white melts. |
Take a heaped teaspoon of dough and roll into a ball, flatten it slightly and place on the baking tray. Repeat for the remaining dough, leaving some space in between on the trays.
Bake for 10 - 12 minutes, until the cookies are cracked and the tops are dry and brown. Allow to cool on the trays.
Low Chemical / FAILSAFE
You can find my recipes for baking powder and vanilla essence here: