I have to admit I am really pleased with how these biscuits turned out (and obviously pleased enough to share with you!). I’m not a baker at all but I do like experimenting (read: playing) in the kitchen and I managed to produce these beauties.
Cranberry and orange are such a classic combination at Christmas and the flavours compliment each other well. Whilst these biscuits were cooling I had some chocolate for another recipe and decided to drizzle some on a few biscuits and dunk a few biscuits in the chocolate too. This is totally optional but it’s a nice addition to the biscuits.
Cranberries are widely known to help with urinary tract infections due to a unique substance they contain. However, they are also packed with antioxidants and can promote gum health due to their antiseptic compounds.
-1/4 cup coconut oil, softened slightly if solid
-1/4 cup maple syrup
-1/4 cup dairy-free milk (I use almond)
-juice of 1/2 an orange
-1 tsp. vanilla extract
-2 Tbsp. chia seeds
-1 cup oats blended to a flour consistency
-1/2 cup brown rice flour
-1 tsp. baking powder
-1 tsp. ground ginger
-zest of 1 orange
-generous 1/4 cup dried cranberries (try to get ones without added sugar)
– melted dark chocolate, optional
How To Make
Pre-heat oven to 175C/350F. Line a baking sheet with parchment paper and set aside.
Place all the wet ingredients in a blender and leave in the jug without blending whilst you get the dry ingredients together.
Place all the dry ingredients in a large bowl and mix well with a fork to ensure everything is fully combined.
Now, back to the wet ingredients. Blend everything together until the chia seeds are no longer whole (all the chia seeds don’t have to be blended just know that if you still have whole ones they will alter the texture of the biscuits slightly but it’s not a big deal).
Once the wet ingredients are blended, pour the mixture into the dry ingredients and stir everything together until fully mixed and the flours have been mixed in.
Take a small amount of dough in your hands (about the size of a golf ball), roll into a ball, place on the prepared baking sheet and press down to form a biscuit shape. Continue to do this until all the batter is used up.
Place the biscuits in the preheated oven and cook for 15-18 minutes until starting to turn golden and firm on the outside. The biscuits will still feel a little ‘squidgy’ when pressed but will firm up once cooled.
Remove the biscuits from the oven and place on a wire rack to cool.
If using dark chocolate, decorate the biscuits once they are cooled. You can either drizzle the chocolate over or dip the biscuits in, it’s entirely up to you! Once, decorated with chocolate, place on a tray lined with parchment paper and pop the biscuits in the fridge for the chocolate to set.
Once cooled, store the biscuits in an airtight container for up to 5 days.