Makes approx 35 biscuits.
Low in sugar but high in taste! Vegetarian and Gluten Free
100g ground almonds
65g buckwheat flour
40g coconut flour
50g glucose/dextrose powder
15g caster sugar (or non-refined sugar of your choice)
1-2 lemons (rind and juice) – 1 if big, 2 if small, can use limes instead
3-4 teaspoons poppy seeds
125g butter (cubed and cold)
- Mix flours, sugar, lemon rind, poppy seeds and salt together.
- Place in food processor.
- Add butter and mix until combined.
- Add egg and mix.
- Add lemon juice and mix.
- The mixture should be thick and sticky.
- Spread out a piece of tin foil and dust with buckwheat flour.
- Spoon the mixture onto the tin foil in a line and with flour dusted hands, bring together in a large sausage.
- Roll up in the tin foil and place in the fridge for 2 hours or freezer for 1 hour to chill. (so it can be cut easily). You can freeze it at this stage for months if you like!
- Pre-heat oven to 180°C.
- Unwrap, and cut into 3-4mm thick rounds. Place on a greased baking tray (or one with greaseproof paper) and bake for 20 mins or until just turning golden.
Also try them with chilli and lime, or orange and cardamom
At only 1.5g sugar per biscuit these are a great alternative to normal sweet biscuits, and being able to freeze the mix means you don’t have to bake (and then eat…) them all at once. A great standby for those occasions when you need to take a plate to share!