Dried Fruit, Pecan and Chocolate Chip Biscuits
These Dried Fruit, Pecan and Chocolate Chip Biscuits are egg and dairy free and use Annies dried fruit pieces (I used the berry ones), but you could easily substitute dried cranberries or raisins. I have also made them gluten free by directly substituting the flour for cassava flour (one of the few flours my daughter can tolerate); you could use any gf flour mix that works for your family.
- 200g dairy free margarine (I used Sunrise)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 2T golden syrup
- 300g plain flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 180g chopped dairy free chocolate (I used Whittakers)
- 110g roughly chopped pecans
- 3 Tablespoons brine from a tin of chickpeas (you can freeze any leftovers)
- 1/4 cup chopped dried fruit pieces (I used Annies berry pieces) or dried cranberries
- 1. Beat the sugar, margarine and vanilla in a cake mixer until creamy (about 4 minutes on high).
- 2. Add the maple and golden syrup and beat for a further 3 minutes.
- 3. Add the chickpea brine and beat in well.
- 4. Sieve the flour, salt and baking powder together.
- 5. Add the flour, nuts, fruit pieces and pecans to the mix and mix in quickly. Don't over mix or the cookies will be tough and chewy.
- 6. Place large spoonfuls on a tray (I dont squash them but you can if you want a flatter biscuit) and bake them at 175 degrees Celsius until golden brown. Mine took 12 minutes.