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
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.
Put the bowl in the fridge for 30 minutes.
Preheat the oven to 160°C, fan 140°C, gas 3, and line a baking tray with baking paper.
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.
Bake for 15-20 minutes or until the edges just start to brown.
Remove from the oven and allow to cool completely before transferring to a plate or cookie tin.
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