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This Sugarfree Biscuit Recipe Collection is a sanity-saver for those who have gone Sugar-Free For Life. Why give up enjoying biscuits when you can have sugar free versions of most of your favourites without going back to the dangerous white stuff?
Here you will find awesome recipes for Anzac Biscuits, Ginger biscuits, Nut biscuits and Shortbread. They taste amazing! There is no need to put up with poor texture or the metallic aftertaste of some artificial sweeteners. Dextrose gives these biscuits a lovely smooth sweetness that doesn't linger or overpower the main ingredients.
Some are chewy, some are crunchy, some go down best with a glass of milk. All of my recipes are wholesome and delicious. They can be stored in an airtight container or biscuit tin for gradual consumption. I must admit,though, I don't know exactly how long they will last if they are not eaten within the week. It has never happened in my family! They do freeze and defrost well, so you could prepare a big batch and then pull them out as needed. Perfect for a late-night craving or unexpected guests!
I had a lot of fun coming up with these recipes. They taste so good and are really easy to bake at home. Most can be whipped up within a quarter of an hour plus cooking time.
Anzac Biscuits are a traditional Australian biscuit invented during the First World War. Baked to be chewy or crunchy by bakers preference, you can't go past an Anzac.
Homemade biscuits are a delight to the senses. You are in control of the ingredients and can vary the flavour to suit your own favourites.
Shortbread cookies like these jam drops and other filled cookies are scrumptious for afternoon tea.
These biscuit recipes are easy to make with young kids for an afternoon activity. Measuring ingredients, pouring them them in and stirring the mixture are great fun. You are teaching life skills to your children through cooking: maths (weights and measures, fractions), following instructions, being creative.... and it is fun while producing a home-made snack for morning/afternoon tea.
Biscuit dough is fun to get your hands into, rolling balls, squashing them down or rolling out dough for cutting shapes. Manipulating dough is therapeutic and good for developing fine-motor skills. Nothing beats the hands-on approach to cooking. And then they smell sooooo good in the oven!
Ginger biscuits are a favourite of mine. I like them crunchy and very gingery! Now that I don't buy biscuits from the shops I needed something to fill the ginger gap in my life. There is no way I am going back to sugar-based biscuits!
These easy homemade biscuits are so easy to make and last really well in the biscuit tin. One batch lasted us two weeks before they were all eaten and they were still crunchy.
Preheat oven to 170 degrees Celcius.
Melt butter and syrup in a small saucepan. Remove from heat, mix in soda and allow to foam.
Combine all dry ingredients in a bowl. Mix in butter mixture. The mixture will be crumbly but hold hold together when sqeezed into balls by hand.
Place balls onto greased or lined trays, leaving room for spreading, and bake for about 15 minutes at 170 degrees Celcius.
These easy biscuits will be soft when firsrt taken out of the oven. Allow to cool slightly on the trays, then transfer to wire racks to finish cooling and hardening up.
Don't want to bake your own biscuit recipe? Try out these commercially made sugar free offerings on Amazon: