Salted caramel is one of our favourite flavours in our house – gooey, sweet and delicious! Salted lemon biscuits is our new baking combination experiment as Rachel loves sour and tart flavours. Let’s hope that this taste experiment doesn’t set my child up to be a tequila lover.
Experimenting in our kitchen
Baking is always an experiment in our kitchen due to the array of Rachel’s allergies. Everything we bake results from a creative mix of recipes and substitute ingredients. There have been lots of flops in our kitchen but we both always lick the bowl together and clean up before we begin again.
Allergy- and kid-friendly baking
Finding the perfect biscuit recipe has been a challenge as Rachel’s diet is egg-free, gluten-free, dairy-free and sugar-free! As a sugar-addict and lover of baking, Rachel’s allergies has forced me out of my baking comfort zone to try new things. My ultimate goal is that Rachel gets to experience the joy of baking and eating without feeling like she is missing out. An added bonus is when friends and family don’t even notice that my baked goods are jam-packed with healthy substitutes. It tastes just as good and often even better.
What you need:
100 g roasted and roughly chopped salted macadamia nuts
100 g coconut sugar (you can use normal white sugar too!)
1 lemon (zest only with no pith)
1 T lemon juice
120 g olive oil / macadamia oil (you can use sunflower oil but it is not as good for you)
170 g gluten-free flour (we recommend a proudly South African one but can use white flour if you are not gluten-free like us)
½ t bicarbonate of soda
½ t vanilla extract
How to make Salted Lemon Biscuits:
- Preheat oven to 170⁰C. Help your play expert line two baking trays with baking powder.
- Place sugar, lemon zest, lemon juice, oil, flour, bicarbonate of soda and vanilla into a BIG bowl and mix together using a big spoon.
- Throw in the chopped nuts and mix.
- Now for the messy part! Use a tablespoon to scoop out the dough and make into balls of dough. Place on baking tray about 5 cm apart and flatten with a fork.
- Bake for about 10 minutes at 170⁰C.
- Cool completely before removing them off the baking trays – oh the torture of waiting!