These biscuits are something else. When I first made this recipe I didn’t intend for them to taste so much like shortbread but they are so buttery and smooth – the resemblance is uncanny! You would never guess they are completely plant based with no dairy whatsoever. The best part is, they only contain five ingredients, are really easy to make and only take twelve minutes to bake in the oven.
(makes approximately 15 biscuits)
- 1 cup oats
- 2/3 cup ground almonds
- 1/3 cup desiccated coconut
- 2/3 cup cashew butter
- 8 tbsp date syrup or 6 tbsp maple syrup/good quality honey
(Coconut oil for lining the baking tray)
Preheat the oven to 180 degrees.
Grind the oats in a food processor for a few minutes until you have a flour like consistency. Then add the ground almonds and desiccated coconut and combine for a couple of minutes until the coconut is finely ground.
Remove this mixture and place it in a bowl with the cashew butter and the sweetener you’re using. Stir it together with a large spoon until it’s all mixed well and you have a sticky dough texture.
Line a baking tray with coconut oil to stop the biscuits from sticking. Take a dessert spoon of mixture for each biscuit and roll it into ball before flattening into a round biscuit shape. Bake in the oven for approximately 12 minutes until the biscuits turn golden brown.
Leave the biscuits to cool off on the baking tray for 15-20 minutes, otherwise they’ll crumble. Store them in an air-tight container and enjoy with a cuppa!
Date posted: 22nd August 2017