Low Sodium Crunchie Biscuit
Satisfy your sweet tooth guilt-free with these irresistible Low Sodium Crunchie Biscuits! Perfectly golden and delightfully crisp, these biscuits are made with heart-friendly unsalted butter and no-sodium baking powder, making them a smart indulgence. Rolled oats add a hearty texture, while a touch of rice syrup lends a subtle caramelized sweetness without relying heavily on sugar. With just 20 minutes of prep time and a short bake, these delicious treats come together effortlessly, making them ideal for busy weeknights or weekend baking. Enjoy them as a wholesome snack, pair them with your favorite cup of tea, or gift them to loved ones—these biscuits are a versatile low-sodium delight!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 115 grams Unsalted butter
- 75 grams Brown sugar
- 25 grams Granulated sugar
- 1 teaspoon No-sodium baking powder
- 1 teaspoon Pure vanilla extract
- 160 grams All-purpose flour
- 1 teaspoon Baking soda
- 75 grams Rolled oats
- 2 tablespoons Rice syrup
- 2 tablespoons Boiling water
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Step 3
Add the vanilla extract and mix well.
Step 4
In a separate bowl, combine the all-purpose flour, no-sodium baking powder, and baking soda. Gradually add this dry mixture to the creamed butter and sugar mixture, stirring until well incorporated.
Step 5
Fold in the rolled oats until evenly distributed within the dough.
Step 6
In a small saucepan, combine the rice syrup and boiling water, stirring until well blended.
Step 7
Pour the syrup mixture into the biscuit dough and mix until the dough is evenly moistened.
Step 8
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving enough space between each to allow for spreading.
Step 9
Bake in preheated oven for about 12-15 minutes until golden brown and crisp around the edges.
Step 10
Allow the biscuits to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store in an airtight container to maintain their crunch.
Nutrition Facts
| Serving size | (525.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2201.4 |
| Total Fat 105.4g | 0% |
| Saturated Fat 58.7g | 0% |
| Cholesterol 254.6mg | 0% |
| Sodium 1302.4mg | 0% |
| Total Carbohydrate 294.9g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 108.1g | |
| Protein 30.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 150.4mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 626.3mg | 0% |
Source of Calories