A great vegan snack
250g plain flour
150g ground almonds
120ml melted coconut oil
120ml maple syrup
20ml vegetable oil
2 tsp vanilla essence
1 tsp baking powder
Pinch of salt
Specially Selected raspberry conserve
Icing sugar to sprinkle
Biscuit cutters – approx 5cm and a smaller one to make a whole in the centres (use round, star or any shape you like)
Preheat the oven to 170c/325f/gas3
Put the flour, ground almonds, baking powder and salt into a bowl and whisk well with a balloon whisk
In another bowl mix the coconut oil, maple syrup, vanilla essence and vegetable oil together
Pour this mixture into the dry mix and mix well
Allow to rest a while, then roll out to the thickness of a pound coin
With your chosen cutters – cut out 40 biscuits
Cut a small hole in the centre of 20 of them. If you want you can emboss the top of the biscuits
Using a palette knife transfer to lightly greased baking sheets – allow a little space between them
Bake for 7- 10 mins – till the edges are just browning
Allow to cool
Then add ½ teaspoon jam on top of the whole biscuits – then top them with the cut out biscuit
Sprinkle with some icing sugar and serve
