Lemon Swirl Biscuits

Makes 8

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.