Simple Keto syrup biscuits that look similar to our Keto Melomakarona are actually inspired by Hurmašice. And what are these, you might ask! Well, if you know somebody whose ancestors are from any of the Balkan countries, they can tell you that these are the legends. They are those simplest biscuits made with the cheapest ingredients that somehow became a favourite to many people. It’s easy to understand why. They are loaded with sugar and starch and almost nothing else.
The name comes from the Persian word for dates (hurma) because it was designed to emulate stuffed dates, a dessert that only the Ottoman elites were able to afford. However, the people’s version is far from healthy or nourishing. Why did I then decide to Ketonise them? Because everything in the land of Ketonia becomes amplified in flavour and nourishment. So, why wouldn’t Keto Hurmašice be a thing? Especially if you don’t eat Keto dessert very often. My simple Keto syrup biscuits will win your heart – I am sure of it!
The history using syrup for desserts
What we as a modern society do with syrups is a crime. Especially the food industry. We could blame the over-consumption of corn syrup for obesity and numerous diseases but let’s not destroy the festive atmosphere of this blog post and recipe. The ancient Greeks and Romans made syrups by boiling down grape juice. Sometimes other fruits were used. Only the elites were able to afford honey daily. Since refined sugar did not exist, it was an extreme rarity to see an obese person. When it comes to honey, well, it’s a Mediterranean thing. This is why we ketonised honey almost 3 years ago! It’s a wonderful recipe but requires patience and top-quality gelatine. In this recipe, we’ll make things much simpler!
Simple Keto syrup biscuits in less than an hour
Yes, this is one of those recipes that cannot fail. You will have the dough ready in 10 minutes and then you’ll spend another 5 minutes assembling the biscuits. After that, while your simple Keto biscuits are being baked for 20 minutes, you will have the syrup ready. In the end, you’ll dip the hot biscuits into the hot syrup and the rest is culinary poetry! And worry not, this is an affordable and very low carb recipe! So, shall we be creative Ketonians? Of course, we shall!
Before I give you the recipe, please consider the best sweetener any Keto oriented baking enthusiasts should use! Why I say this? Not because I am associated with this company, I am not! But because I have spent years in searching the healthies and perfectly tasting Keto sweetener. This one seem to be the champion!
Simple Keto syrup biscuitsCourse: DessertsCuisine: Keto MediterraneanDifficulty: Easy
4 medium eggs
150g (5,2 oz) melted butter
300g (10,5 z) sour cream or Greek yoghurt
2 tbsp grated lemon zest
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp citric acid (or 4 tbsp lemon juice)
1 tbsp vanilla extract
100g (3,5 oz) coconut flour
1 tsp powdered pure monk fruit
200 ml (6,7 oz) water
1 tsp monk fruit powder
1 Whole lemon, peeled, sliced
1 Stick Ceylon cinnamon
1 Star anise
A few drops of natural honey aroma (optional)
- Mix eggs, sour cream and melted butter using an electric mixer. Add salt, sweetener, vanilla, baking soda and citric acid.
- Start adding coconut flour spoon by spoon. Keep mixing. The dough should get thick enough to separate from the edges of your mixing bowl.
- Grease your hands with coconut oil. Create medium sized balls (the size of a walnut in a shell). Place them on a wide baking sheet lined with parchment paper. Preheat the oven to 200ºC (400ºF)
- Using a fork, create the designs on top of the biscuits. Play with the fork, and try to make different designs.
- Bake the biscuits for 20 minutes. In the meantime, Place all the ingredients for the syrup in a saucepan and bring it to a boil. Boil for 5 minutes.
- When the biscuits are baked, dip them in the syrup and leave each of them for 2 minutes in the syrup. Place them on a wide plate. Pour the remaining syrup on top and decorate with cinnamon sticks, lemon slices and star Annis from the syrup.
- Keep them at room temperature covered with a plastic foil and use them within 3-4 days.
- You can play with the syrup flavouring. For example, you could add fennel or natural rum aroma.