The Little Green Spoon - LEMON SWIRL BISCUITS

These are quite a deviation from usual chocoholic influenced treats. They’re super simple, nice and light and perfection with a cup of tea.



This recipe is from The Little Green Spoon - You can find so may more incredible recipes and ideas on their website and social media!



LEMON SWIRL BISCUITS


Section 1: Ingredients


IINGREDIENTS

For the biscuits:

  • 160g of Ground Almonds (1 & 1/3 Cups)

  • 60ml of Melted Coconut Oil (1/4 Cup)

  • Pinch of Sea Salt

  • 2 Tablespoons of Maple Syrup

  • 1 Teaspoon of Vanilla Essence

  • Zest of 1 Lemon

For the lemon swirl:

  • 1 Tablespoon of Lemon Juice

  • 20g of Cashew Butter

  • 20ml of Maple Syrup


Section 2: INSTRUCTIONS


  1. Preheat the oven to 180’C.

  2. Combine the ground almonds, salt and the zest of 1 lemon in a large bowl.

  3. Add in the melted coconut oil, maple syrup and vanilla and mix well. Roll the mixture into a large ball.

  4. Use a rolling pin to roll it out until about 1cm thick.

  5. Use a cookie cutter or glass to cut out the biscuits. Don’t worry if it cracks, just cut from the middle and roll again as needed.

  6. Place them on a roasting tray and bake for about 10-12 minutes until golden.

  7. Leave the biscuits to cool for a few minutes, then transfer them to a cooling rack to cool completely.

  8. When they’re cool, whisk together the cashew butter, maple syrup and a tablespoon of lemon juice. Taste it and add a little more lemon juice to taste.

  9. Decorate each one with a thin layer of the cashew lemon drizzle. I like to sprinkle them with a little desiccated coconut too.


Enjoy!




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