This recipe can be adapted to make almost any shape you like – as long as it is not too thick – see Witch’s Fingers, Magic Wands and the handles of the Apple Cauldrons
Makes about 30 – depending on cutter size
Ingredients
8oz wholemeal flour
5 oz goats butter or marg/butter of your choice
2 oz coconut sugar
2 oz ground almonds
1 egg beaten
Method
1 Place flour and butter into an electric mixer, blend until fine bread crumb texture
2 Pour the sugar and ground almonds into the mixture and blend together
3 Transfer the mixture into a large mixing bowl
4 Add the beaten egg to the mixture and combine into a firm sticky dough
5 Transfer to a floured surface and knead with your hands for about 30 seconds, then form into a large ball
6 Place in a plastic bag or completely cover with cling film and leave in the fridge for half an hour
7 Place the chilled dough ball onto a floured surface and roll out thinly – about ¼ inch
8 Using a 3” cutter cut out the biscuits and place on a baking tray – prick the biscuits with a fork or cake taster
9 Bake in the oven for 15 to 20 minutes Gas 4/160 degrees fan oven – until beginning to brown
10 Remove from the oven – leave to cool for a couple of minutes then place on a cooling wire
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