-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 75g | almond flour |
| 45g | chickpea flour |
| 0.5 | tsp cardamom |
| Pinch of saffron | |
| 3.5 | tbsp coconut sugar |
| 85g | coconut butter |
| 50ml | plant milk |
It's an incredibly easy recipe and the biscuits taste absolutely delicious, soft and 'buttery' like an Indian spiced shortbread. So here we go...
METHOD
- Mix together the chickpea flour and almond flour
- Add the coconut sugar, cardamom and saffron and mix until combined
- Heat the coconut butter in a saucepan until softened and knead into the flour and sugar mixture
- Knead the dough for 3-5 minutes with your hands
- Divide the mixture into small balls (around 16) removing any cracks with your fingers. Place the balls on a baking tray and press on them slightly (do not flatten. I used a stencil to do this)
- Bake at 150 for 15-18 minutes. Keep an eye to ensure that the cookie is not turning brown
- Remove from the oven and cool for 5 - 10 minutes