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.