By Sara Matthews
100g of dairy free butter or hard margarine (I use Stork) – you can use soft margarine but using a hard margarine or vegan butter makes the dough firmer and easier to roll and cut
50g of coconut sugar – you can use soft brown sugar if you prefer but I love the caramel flavour that the coconut sugar gives to biscuits
100g of ground almonds
100g of rice flour, plus extra for dusting
50g of raisins
1/2tsp of ground cinnamon
a pinch of salt – I use Himalayan sea salt
50g of dairy free chocolate
In a large mixing bowl, beat together the butter and sugar until soft, then add the xanthan gum and stir.
Add the almonds, rice flour, cinnamon and salt and mix well. Then add the raisins and mix again until they are evenly distributed. Form into a ball with your hands, wrap in Cling Film and chill for at least 30 minutes.
Pre-heat the oven to 180°C. Line a baking tray with parchment. Dust your work surface and roll out the dough, with your chosen biscuit cutter cut out your biscuits and transfer to your baking sheet. Repeat until all the dough is used then bake for 12-15 minutes until golden brown. Remove from oven, allow to cool in the tray for 5 minutes then transfer to a cooling rack.
Place your chocolate in a bowl and melt over a pan of boiling water (making sure the bowl doesn’t touch the water) or melt in a microwave (do this in short bursts of 20 seconds so you do not overheat and burn the chocolate.)
Drizzle the melted chocolate over the cooled biscuits.
Allow to set then enjoy or give as a gift, tied up with a pretty Easter ribbon
Recipe published in Feast, issue 24.