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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 and Quinoa Crisps
2019-06-28 12:24:08
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
45g (80ml) icing sugar, sifted
15g (15ml) butter
1 tbsp (15ml) honey
2 tsp (10ml) water
65g (80ml) quinoa
15g (25ml) cake flour, sifted
50g The Kate Tin Dark Baking Chocolate, chopped
Instructions
Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
Line a large baking sheet with baking paper.
Place the icing sugar, butter, honey and water into a small saucepan and bring to a boil then cook for 1 minute, stirring continuously.
Remove from the heat and stir in the quinoa and flour. Allow to cool slightly.
Roll 1/2 tablespoonfuls into balls and place on a lined baking sheet, leaving enough space for spreading.
Bake in the preheated oven for 8-10 minutes or until flat and golden brown. Allow to cool
before removing from the baking sheet.
Spread melted chocolate on the back of each biscuit then make waves using a fork.
Allow to set completely.
Store in an airtight container for up to 2 weeks.
Notes
TIP: The quinoa can be swopped out for sesame seeds, sunflower seeds or finely
