Monday, 7 October 2013

Cute little Coffee Biscuits

Just a little drop of yum with your afternoon cup of tea. That's all I ask. My son however, wants to grab and run with a bowl of these biscuits before sitting on the stairs to watch the showdown between Mumma Magpie and Mrs Butcher bird. Their babies are getting old enough to come and ask for tid bits now. Afternoons are glorious here. But I digress. Back to little snacks for those who have alot of dietary restrictions and just want a bit of simple yumminess.


50g buckwheat
10g puffed rice or millet
130g sorghum or GF plain flour mix
100g glutinous rice flour *you can mill this first if you just have sticky rice - 2 minutes speed 9
1/2 tsp salt
130g brown sugar
1 tsp of instant decaf coffee *or see note below
1 tsp vanilla extract
170g nuttelex (or butter if dairy is tolerated)
20g milk substitute (rice/soy) or *20g decaf espresso shot
30g golden syrup


Weigh Buckwheat and puffed rice into the TM bowl. Then mill for 30 seconds, speed 9. If using instant decaf coffee, add it and the brown sugar to the TM bowl now, and mill for a further 15 seconds speed 9.

Add in the flours and salt and 'sift' by mixing for 6 seconds speed 6.

Add the nuttelex and mix on speed 6 until you hear a change in sound of the mix starting to become more like bread crumbs. (usually around 8 seconds).

In a separate heat proof bowl or jug, weigh the rice milk/coffee shot and the golden syrup and heat in the microwave for 20 seconds on high heat. OR, if you don't like using a microwave, tip the ingredients out onto the baking paper you will use in a moment, and heat the rice milk/coffee and golden syrup in the TM bowl for 1 minute, 50 degrees speed 2. Return the dry ingredients to the TM bowl.

Add vanilla and coffee/golden syrup to TM bowl (or just vanilla if the golden syrup mix was heated in the TM bowl)

Mix for 8 seconds speed 6 to combine the dough.

Turn onto interval speed and watch through the hole in the lid when it starts to clump together nicely (should be around 15 seconds).

Tip into cling film, wrap and rest for 20 minutes (though, GF is more forgiving - I just cut mine straight away). Preheat oven to 190degrees Celcius.

Cut into small pieces (around 1.5cm cubed), roll into a ball and flatten. I have tiny cookie cutters that I impress slightly into the surface.

Cook for 12 minutes for a slightly soft centre, 14 minutes for very crunchy

Allow to cool. Enjoy

Note, any flavour can cause a change in symptoms, so for those on FAILSAFE, be mindful of the decaf coffee, brown sugar or the vanilla.

**YUMMY VARIATION for Non-FAILSAFERS** If you can have ginger, but are gluten free and want to be free of that very fine sandy texture you can get in gluten free cooking, then add 2 tablespoons of crystallised ginger with the sugar when you mill the second time. Then add 2 teaspoonsful of spices (cinnamon, mixed spice, ginger) when you add the flours.


  1. Any substitutes for the sticky rice at all? I have 4 different rices in my cupboard at the moment :-)

    1. sorry I missed your comment for so long Amanda! Yes, you could replace the sticky rice. Just use brown or normal - but add 1/2 tsp of psyllium husk or xantham gum. Or if you can tolerate egg, you could replace the milk and 20g of the nuttelex with an egg :)