1 h
12 portions
Guide
BERRY COOKIES
- If you are making vegan biscuits and using a flaxseed egg: mix the grains and water together and leave the mixture to sit for about five minutes.
- If you make vegan biscuits and use coconut oil: keep the jar in the fridge for a moment before use so that the oil will not be too runny.
- Beat the butter or coconut oil and sugar with an electric mixer.
- Beat an egg or the flaxseed egg and the vanilla extract at low speed.
- Combine the dry ingredients and whisk them to incorporate them.
- Finally, mix the dried berries into the dough with a spoon. Larger berries, such as cranberries, can be cut into smaller pieces to keep the biscuits together a bit better. If the berries do not mix well with the dough, they can also be pressed with fingers.
- Place the dough into the fridge for about half an hour.
- Roll out balls out of the set dough, pressing firmly and patting the balls into biscuits on cookie sheet lined with parchment paper. Make biscuits with a diametre of about 4 cm/1.5 inches. Note that the biscuits will spread slightly during baking.
- Bake the cookies on a baking sheet covered with parchment paper at 175/347 degrees for about 10 minutes, until the edges of the biscuits begin to colour. The middle of the biscuits may remain slightly soft as it will set when it cools down.
- Let the cookies cool down on the baking sheet for a few minutes before moving them.
- The cookies will last in a closed container for a few days.
Ingredients
CRUNCHY BERRY COOKIES - GLUTEN-FREE
- 60 g (2.1 oz.) butter (room-temperature)
- 1 dl (1/2 cup) coconut sugar
- 1 organic egg
- 1/2 tsp vanilla extract
- 2/3 dl (1/4 cup) rice flour
- 1/3 dl (~2 tbsp) oat flour
- 1/3 dl (~2 tbsp) buckwheat flour
- 1 tsp baking powder
- 1/4 tsp psyllium powder
- a touch of salt
- 2/3 dl (1/4 cups) Biokia’s dried berry mix
CRUNCHY BERRY COOKIES - VEGAN
- 1/2 dl (~1/4 cup) slightly solid coconut oil
- 1 dl (1/2 cup) coconut sugar
- 1 egg replacer from flaxseed: 1 tbsp ground flaxseed + 3 tbsp water
- 1/2 tsp vanilla extract
- 2/3 dl (1/4 cup) rice flour
- 1/3 dl (~2 tbsp) oat flour
- 1/3 dl (~2 tbsp) buckwheat flour
- 1 tsp baking powder
- 1/4 tsp psyllium powder
- a touch of salt
- 2/3 dl (1/4 cup) Biokia’s dried berry mix
DELICIOUS GLUTEN-FREE AND VEGAN BISCUITS
Crunchy berry biscuits are great delicacies that you may want to snack every now and then. Biscuits make great treats for guests and coffee table at your office or gifts to bring to friend.
The universal flour mix of gluten-free biscuits is made from rice, buckwheat and oat flour. If you cannot find so many different types of flour in your kitchen pantry, two flours will do (for example, rice + buckwheat or rice + oats). Biscuits containing mostly oatmeal are also good, but they are more suitable for breakfast or snacks, not as desserts. These berry biscuits are designed especially for dessert.
Dried berries can be used in this recipe as they do not bring excess moisture to the dough like can happen with fresh berries. With dried berries, the result is guaranteed to be crisp.
I recommend that you use coconut sugar specifically because it gives the cookies a nice caramel flavor. If you cannot find coconut sugar in the market, full-grain sugar or Indian sugar will also work well for this purpose.
This recipe was tested with butter and egg as well as coconut oil and flax egg, so both the non-vegan and vegan versions should work well.
Recipe and pictures: Lotta Viitaniemi, Syötävän hyvä
