They say better late than never eh? well I do anyway, and that’s certainly the case with this post. As you’ll see from the shapes I cut these biscuits out in these were designed as Easter biscuits but with everything I had going on this weekend with my sponsored cycle I just didn’t manage to get this post up before Easter sunday! I don’t think it really matters though. These are a nice light, crispy, biscuit that is great for any occasion. The lemon and chia theme is running through from my last recipe (lemon and chia seed muffins) – I’m a huge fan of lemon flavoured bakes and I’m loving chia seeds right now so apologies for that! 🙂
These biscuits are super easy to make and you can cut out any shapes you like. The dough can be a bit crumbly but it is just about manageable. This would be a good thing to try with the children over the holidays and they can have lots of fun decorating them. You can use any nut butter you like. If I’d had it I would have used almond I think as it works well with lemon, but the cashew is also pretty good – you get a hint of cashew but it doesn’t over power the lemon flavour and i complements the chia seeds nicely. These could be modifed with other flavours too – ginger, almond (using almond extract and butter), cinnamon – the world is your flavour oyster!
1 1/4 cups White spelt flour / gluten-free flour blend / Rice Flour
1 tsp Baking powder
1/4 tsp Himalayan rock salt
2/3 cup Cashew butter (or almond butter)
3/4 cup Coconut palm sugar / raw unrefined sugar
1/4 cup Almond milk, or other non dairy milk (soya milk, rice milk, coconut milk)
1 – 2 tsp Natural lemon extract
Zest of 1 lemon
1/4 cup Chia seeds
If you are icing them – raw unrefined icing sugar and lemon juice
Preheat oven to 175 C. Sieve the flour, baking powder, and salt into a small bowl. Beat the cashew butter and sugar together until well combined (ideally use a hand beater, but if not then just stir a lot!). Beat in the milk until fluffy, followed by the chia seeds and lemon extract and zest. Stir in the dry mix with a spoon (or the beaters on a slow speed) until just combined. The dough will probably be quite crumbly. Gather it together with your hands and knead into a ball. At this point if the dough seems too dry then add a tablespoon of warm water. You don’t want the dough to be too moist, but it does need to be handleable. I found it best to leave the dough a bit crumbly and just roll out small amounts at a time. If your nut butter was very runny you may need to chill the dough before continuing. The dough can be kept in the fridge for up to 2 days if wrapped well so you can make this in advance if necessary.
Roll out the dough until it’s a few mm thick and then cut out using cutters of your choice. You will probably need to use a palette knife to carefully move the biscuits to a greased baking tray. Bake in the oven for 12 – 15 minutes. I like my biscuits very well done so I tend to leave them in as long as possible! 🙂 They will be a bit soft when you remove them so allow them to cool for 5 mins on the tray, then transfer to a wire rack to cool.
Once cool mix up some icing – use enough lemon juice to create a pipeable paste and then use a piping bag to decorate the biscuits. If you don’t have a piping bag just use a small plastic sandwich bag – out the icing in to one corner then snip the end of the corner off and you can use it as a piping bag. Allow to set and then enjoy with a cup of tea!