Preparation time: 10 mins Cook time: 20 mins Serves: 32 biscuits
⅔ cup caster sugar
1 tsp vanilla extract
2 Tbsp soy milk
1 ¼ cup gluten free flour
2 cups Freedom Classic Active Balance Cranberry & Buckwheat
- Pre heat oven 180 ⁰ C fan forced. Line 2 baking sheets with baking paper.
- Using an electric mixer beat Nuttelex and sugar until light and fluffy. Add vanilla, soy milk and flour and mix on low until mixture comes together to form a dough. Gently stir through cereal until evenly combined.
- Place teaspoons of mixture on baking trays and bake for 12 mins or until light brown. Leave on tray for 5 minutes then move to a cooling rack.
This recipe is dairy free; you can use regular softened butter and dairy milk in this recipe. Cookies will keep in an airtight container for 5- 7 days.