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
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
Preheat the oven to 180’C.
Combine the ground almonds, salt and the zest of 1 lemon in a large bowl.
Add in the melted coconut oil, maple syrup and vanilla and mix well. Roll the mixture into a large ball.
Use a rolling pin to roll it out until about 1cm thick.
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.
Place them on a roasting tray and bake for about 10-12 minutes until golden.
Leave the biscuits to cool for a few minutes, then transfer them to a cooling rack to cool completely.
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.
Decorate each one with a thin layer of the cashew lemon drizzle. I like to sprinkle them with a little desiccated coconut too.