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These crispy little numbers are quick to throw together, seriously moreish and have just enough quinoa in them to make them convincing as a ‘healthy’ snack!

Honey Quinoa Crisps

Honey and Quinoa Crisps

Honey and Quinoa Crisps
Yields 8
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 45g (80ml) icing sugar, sifted
  2. 15g (15ml) butter
  3. 1 tbsp (15ml) honey
  4. 2 tsp (10ml) water
  5. 65g (80ml) quinoa
  6. 15g (25ml) cake flour, sifted
  7. 50g The Kate Tin Dark Baking Chocolate, chopped
Instructions
  1. Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
  2. Line a large baking sheet with baking paper.
  3. Place the icing sugar, butter, honey and water into a small saucepan and bring to a boil then cook for 1 minute, stirring continuously.
  4. Remove from the heat and stir in the quinoa and flour. Allow to cool slightly.
  5. Roll 1/2 tablespoonfuls into balls and place on a lined baking sheet, leaving enough space for spreading.
  6. Bake in the preheated oven for 8-10 minutes or until flat and golden brown. Allow to cool
  7. before removing from the baking sheet.
  8. Spread melted chocolate on the back of each biscuit then make waves using a fork.
  9. Allow to set completely.
  10. Store in an airtight container for up to 2 weeks.
Notes
  1. TIP: The quinoa can be swopped out for sesame seeds, sunflower seeds or finely
  2. chopped almonds.
The Kate Tin https://thekatetin.com/