MADE WITH SUGARLESS ORGANIC STEVIA

Coconut and almond biscuits

Small coconut biscuits with tender centres and lightly golden edges. Flattening before baking gives them an even thickness.

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Coconut and almond biscuits made with Sugarless Organic Stevia
Makes
12 biscuits
Prep
15 minutes
Cook / brew
14–18 minutes
Rest / chill
20 minutes cooling
Total time
53 min

Equipment: Large baking tray

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Heat oven to 170°C conventional or 150°C fan. Line a tray. Grind the measured sweetener to a fine powder in a spice grinder; let dust settle before opening.
  2. Mix almond meal, coconut, powdered sweetener and salt. Add butter, egg and vanilla and stir to a soft dough. Rest 5 minutes.
  3. Divide into 12 equal balls. Flatten each to about 5 cm wide and 8 mm thick, leaving 3 cm gaps.
  4. Bake 14–18 minutes until edges are pale golden. The biscuits will be soft while hot.
  5. Leave on the tray for 10 minutes, then transfer carefully to a rack to cool completely.

Your sweetener

Sugarless Organic Stevia

½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.

Explore Organic Stevia

Storage & ingredients

Airtight at cool room temperature for up to 2 days or refrigerated for up to 5 days. Freeze for 1 month.

Allergens: Almonds, egg, milk.

Almonds and coconut contribute natural sugars.

Estimated nutrition

Per 1 biscuit · 12 servings per recipe

Energy
136 kcal (570 kJ)
Protein
3.3 g
Fat
12.8 g
Carbohydrate*
1.0 g
Sugars
1.0 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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