I am on the hunt for a more grownup biscuit recipe. One that does not involve hunks of chocolate that is… and this is it!
This is a beautiful recipe. The biscuits (or cookies) are a delicate lemon flavour with an almond undertone.
I think if I had had the correct amount of almond flour and not had to grind my own in the food processor (with limited success), these would have been even lighter. However in the baking frenzy that was Sunday afternoon, I did not want to ask my ever patient husband to make a second trip to the supermarket for supplies and so half the flour was hand-made. I love Sunday afternoons, I feel like a domestic goddess and if you know me this is not a label that would be applied to me! This week I made bread, bliss balls, cereal, lemon biscuits and chocolate cake- all paleo. And it felt sooo good, like I am some kind of superwoman although the kitchen looks like it’s been hit by a cyclone afterwards. Ah well….
So here is my new favourite gown up biscuit recipe. Adapted from my favourite book “Paleo sweets and Treats” by Heather Connell. These would be really good for an occasion where you need to “bring a plate” as they would please a non-paleo palette.
- 1 3/4 cups of almond flour
- 1/2 tsp baking soda
- 1/2 tsp unflavoured gelatin (I use Red Lakes from iherb.com)
- 1 drop of doTerra Ginger oil
- 1/4 tsp sea salt
- 2 tbsp coconut oil (melted)
- 2 tbsp raw honey
- 1 tsp coconut milk (I freeze tablespoons of tinned coconut milk to make this easy)
- 1 tsp vanilla extract
- 1 1/2 tsp lemon zest
- 4 drops of doTerra Lemon oil
- Preheat the oven to 180°C (350°F) and line a baking tray with cooking paper.
- In a bowl whist together the almond flour, baking soda, gelatin and sea salt.
- In a large bowl combine the coconut oil, honey, coconut milk, vanilla, lemon zest, doTerra Lemon oil and Ginger oil.
- Stir the dry ingredients into the wet and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Place the dough on a sheet of cooking paper that is dusted with coconut flour. Dust the dough with coconut flour and place a sheet of cooking paper on top of the dough. Roll out the dough between the sheets of cooking paper to about 6mm thick.
- Cut the biscuits with a biscuit cutter or cut into rectangles.
- Bake the biscuits for 8 to 10 minutes or until golden at the edges.
- Allow to cool and transfer to a wire rack.
- Store in an airtight container or in the refrigerator.
- Biscuits can be frozen.
- Makes between 12 and 18 biscuits.
These little biscuits are amazing with a cup of tea, enjoy!