I’ve been making versions of these biscuits since the kids were little. The original recipe is inspired by Jude Blereau. They are a great everyday biscuit sweetened with maple syrup and lend themselves to any sort of flavouring — ginger, chocolate, cardamom. I have used star anise here as I love the little aniseed hit.
Makes: 20-24 biscuits
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Servings
Makes: 20-24 biscuits
Prep time
Cook time
Recipe
Ingredients
- ¼ cup almonds, hazelnuts or pecans
- 130g white spelt flour
- ¼½ tsp ground star anise
- ¼ tsp baking powder
- Pinch sea salt
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla essence
Method
- Place nuts on baking tray and roast for 5 mins or until just starting to become fragrant.
- Remove from oven, allow to cool for a minute and place in blender or food processor and blitz to crumb.
- Transfer to mixing bowl and add flour, star anise, baking powder and sea salt, mixing well to combine.
- Place maple syrup, coconut oil and vanilla in small saucepan and gently warm until melted and combined.
- Add to dry ingredients and mix until mixture comes together as dough.
- Flatten into disc, wrap and place in fridge for 1 hour.
- Preheat oven to 180°C.
- Remove dough from fridge and roll out to 3–4mm thick.
- Cut into biscuit shapes of choice and place on lined baking tray.
- Bake for around 15 mins, or until lightly golden, then remove from oven and allow to cool for 5 mins before transferring to wire rack to cool completely.
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