Anise, Almond and Cranberry Biscuits

Posted by Meridian on

Ingredients

  • 2 star anise, ground in a coffee grinder or pestle and mortar
  • 200g Meridian Almond Butter (Smooth or Crunchy)
  • 325g self raising flour
  • 125g caster sugar
  • 100g dried cranberries
  • 2 egg yolks, beaten

 Makes 20 biscuits

 Method

  1. Heat the oven to 180C/ 160C fan/Gas 4. Grind the star anise to a powder. Put the almond butter, flour and anise powder into a food processor and whizz for a minute to form breadcrumbs. Tip into a bowl and stir through the sugar and cranberries.
  1. In a small bowl beat the egg yolks with 3tbsp water then tip into the biscuit crumb. Mix to a dough. This is quite crumbly dough so you’ll need to get your hands into the bowl to bring it all together.
  1. Roll out onto a floured surface to approximately ½ cm thick then cut into 20 biscuits. Lay onto greased baking sheets and bake for 20mins until they are light brown.
  1. Remove from the oven, transfer to a cooking rack then dust with icing sugar. Keep in an airtight tin for up to 2 weeks.
Cook’s tip - the biscuit dough is quite crumbly when rolled but don’t worry if it breaks, just press and prod it back together.

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  • Tags: Crunchy Almond Butter 100% 170g, Organic Smooth Almond Butter 100% 170g, Smooth Almond Butter 100% 170g

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