What you need:
- 1 tbsp dairy-free butter
- 8 tbsp Meridian Smooth Almond Butter
- 2 tbsp Agave Syrup
- ¼ tsp Bicarbonate of Soda
- ¼ tsp Sea Salt
- ¼ tsp Group Cinnamon
- 1 tsp Vanilla Extract
- 100g Ground Almonds
Makes: 8 biscuits
Instructions:
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In a large bowl, mix together the butter, almond butter, agave syrup, bicarbonate of soda, salt, cinnamon and vanilla. Fold in the ground almonds and mix well.
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Put the bowl in the fridge for 30 minutes.
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Preheat the oven to 160°C, fan 140°C, gas 3, and line a baking tray with baking paper.
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Roll out the cookie dough until its 10mm thick, cut out your desired shapes (we used star cutters). Place onto the baking tray, leaving a few centimeters between each biscuit.
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Bake for 15-20 minutes or until the edges just start to brown.
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Remove from the oven and allow to cool completely before transferring to a plate or cookie tin.
