• Jayne Avery

Low Sugar Almond Biscuits




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

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 – until beginning to brown

10 Remove from the oven – leave to cool for a couple of minutes then place on a cooling wire



Cover with melted chocolate to make an even tastier treat

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