Sunday, 27 November 2016

Aquafaba Almond Biscuits (Gluten Free)

Roll up roll up as I mystify, stupefy and (in some cases) terrify you with my baking powers! Marvel as I transmute the discarded water from a modest can of chickpeas into the whipped white of an egg! Pish, tosh and collywoddle you might say, but before you cry foul why not try it for yourself? It might just make you believe in the magic of baking. ;-)

Prep time: 30 Mins
Baking time: 15 Mins
70g Unsalted Water from a drained can of Chickpeas (AKA Aquafaba)
200g Ground Almonds
50g Gluten Free Plain Flour
125g Golden Caster Sugar
1tsp Vanilla Extract
1tsp Almond Extract
6 Glace Cherries (Halved)

We begin with the main talking point itself. The water from a can of chickpeas (aquafaba) contains proteins, which means when you whisk them vigorously they form a similar consistency to egg white.  You do need to give it some welly though so for this recipe I whisked mine for a good 10 minutes with an electric whisk, until soft peaks just start to form. Don't worry about the faint chickpea odour either, as it will all but disappear during baking.

Preheat the oven to 190C/375F/Gas 5 and line a large flat baking tray with baking paper. In a large mixing bowl mix together the almonds, flour and caster sugar. Add the two extracts, then fold through the whipped aquafaba. Get your hands into the mixture and form into a sticky dough.

Using wet hands take a ball of the mixture, slightly larger than a golf ball. Flatten into a fat disk with your wet hands and place on your baking tray. Repeat for the rest of the mixture, evenly spaced apart until you have a dozen biscuits. Press a cherry half into the centre of each biscuit and bake in the centre of the oven for around 15 mins, until golden brown on top. When you are happy the biscuits are baked remove from the oven and leave on the tray for 30 minutes. Carefully peel each warm biscuit from the baking paper and leave to cool completely on a wire rack. The biscuits are done. Abracadabra!

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