Lemon Swirl Biscuits


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

These are quite a deviation from my usual chocoholic influenced treats. They’re super simple, nice and light and perfection with a cup of tea.

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.

2 Comments to Lemon Swirl Biscuits

  1. Sharon Flynn says:

    Could you freeze these, I’m hosting a coffee morning and want to have healthy treats too, just wondering If i could make these in advance and freeze. TIA