HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Sass' Sticky Bickies

These sticky coconut biscuits are made with a small list of ingredients and are gluten free. You can easily substitute the dairy with coconut milk and make it dairy free too.


Sticky, sweet and moist on the inside, golden and crunchy on the outside. I think they are delicious served with a strong, dark coffee to balance out the sweetness.


Sass' Sticky Bickies keep well for days, making them the perfect treat to make ahead for lunchboxes or to bake for Christmas hampers.


For thermomix owners, change out the caster sugar for raw sugar that has been blitzed a few seconds to make golden caster sugar instead of white.


So versatile, try dipping for Sticky Bickies in dark chocolate or mixing in some chopped glacé cherries for a bit of a twist.


The flour I used for these biscuits is FG Roberts Self Raising flour.


Jump to Recipe

Recipe

Sass' Sticky Bickies

Makes 20 biscuits


Ingredients

200 grams shredded coconut

175 grams caster sugar

35 grams gluten free self raising flour

1 egg (55-60 grams average weight), beaten

65 grams milk

1 teaspoon vanilla essence


Conventional Directions

  1. Preheat your oven to 170 degrees celsius

  2. Line baking trays with baking paper

  3. Add all dry ingredients to a bowl and mix well

  4. Add all wet ingredients, mix with a spoon to combine

  5. With clean hands, mix further by squeezing the mixture in your hands until it can hold ball shapes

  6. Form the mixture into walnut sized balls

  7. Place on the lined trays, allowing room to spread a little

  8. Flatten slightly and bake 10-15 minutes until golden

  9. Allow to cool on the tray for 5 minutes

  10. Move onto a wire rack to cool completely

Thermomix Directions

  1. Preheat your oven to 170 degrees celsius

  2. Line baking trays with baking paper

  3. Add all dry ingredients to the thermomix bowl

  4. Mix 2 seconds, speed 4 to combine

  5. Add all wet ingredients to the thermomix bowl

  6. Mix 5 seconds, speed 4, reverse

  7. Form the mixture into walnut sized balls

  8. Place on the lined trays, allowing room to spread a little

  9. Flatten slightly and bake 10-15 minutes until golden

  10. Allow to cool on the tray for 5 minutes

  11. Move onto a wire rack to cool completely

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