A nutty treat free from wheat, gluten, dairy, egg, nut, soy, corn & potato :)



1/2 tsp Baking powder

205 g Besan flour

175 g Nuttelex (dairy free margarine)

140 g Caster sugar


Preheat oven to 170o C. 

Line two baking trays with baking paper.



Place all ingredients into the TM bowl.

Mix for 30 mins at speed 4.

Ensure all ingredients are fully incorporated.

Stand Mixer

Sift together besan flour & baking powder.

Cream butter & sugar until light & fluffy.

Add the sifted flour mix.

Mix until the flour is completely incorporated.


Take approximately 20 g of the mixture and roll it into a ball between your palms. If you have mixed the dough using a stand mixer you may need to refrigerate the mix before rolling it. Place the ball on the baking tray. Repeat until all dough is used. There should be sufficient dough to make approximately 26 biscuits. I place them on the tray in a 4 x 3 configuration.

Bake at 170o C for approximately 20 mins. I turn the trays at halfway through the cooking time as my oven has a slight hot spot in one corner. The actual baking time will depend on your oven & how big you make the balls.

When crunchy these biscuits have a great nutty flavour - it is unbelievable that there are no nuts in them. If the biscuits are slightly moist inside put the biscuits back in the oven (100o C) for approximately 20 mins.


 It has an absolutely disgusting flavour.