Tea and biscuits, the perfect afternoon snack. When 4pm rolls around I cannot wait to tuck into a good custard cream, or perhaps some shortbread, dunked in a mug of hot piping tea. In an ideal world it would be 4pm all day everyday and I would drown myself in a plethora of biscuits until my heart’s content – unfortunately all that butter and sugar is just no good for anyone, as yummy and naughty as it is. That’s why these delicious and super-easy-to-make biscuits are so perfect for your new and improved healthy(ish) afternoon tea.
They are dairy and refined sugar-free, and can also be gluten-free if you use GF oats. The biscuits are perfect for dunking and don’t fall apart at the first bite, what more could you possibly want! And to top it all off, they’re so easy to make no top tips required… So beware, you may need to triple the recipe ingredients, because there is no way just 12 are going to satisfy your nutty biscuit needs.
Ingredients (yields 12 biscuits)
1/4 cup whole almonds
1/4 cup walnuts
1/4 cup desiccated coconut
2 tbsp of flax/linseed then ground
1/3 cup rolled oats
1/4 cup dried cranberries (chopped)
1/4 cup ground almonds
2 tbsp cashew butter (or your preferred nut butter)
4 dates (chopped)
2 tsp cinnamon
1 tsp vanilla essence
2 tbsp pure maple syrup
- Preheat the oven to 140c and prep a thin baking tray with baking paper and a light spritz of olive oil.
- Add all ingredients to a food processor, making sure they’re more or less evenly distributed around the blade, and process until a sticky mixture is formed.
- Pick your desired shape biscuit-cutter and press the sticky mixture into the moulds until compact, before carefully pushing them out and placing them on the baking tray. Biscuits should be about 1cm thick.
- Bake in the oven for 15 minutes, then take them out and flip them to bake for a further 5 minutes.
- Leave to cool and harden on a cooling rack for 15 minutes.