These
are gluten free; always check your baking powder to make sure they are gluten
free. These are more of a cakey biscuit, not crunchy.
Makes 18
Ingredients
½ cup of coconut flour
½ cup of gluten free flour
blend
1 tbsp tahini
1 tbsp tahini
1 tsp vanilla extract
1 tsp baking powder
1/8 tsp salt
100g butter
2 eggs (have at room
temperature)
¼ cup of honey
¼ cup of slivered almonds
Method
Preheat oven to 180C.
In a large bowl put all your
flours, salt, and baking powder.
In
another smaller bowl soften your butter then add your vanilla and then beat in
your honey, you can use a hand mixer, mix well and then beat in your eggs one
at a time until thoroughly mixed in.Add tahini and mix.
Add
butter/egg mix to the flours and mix well.
Roll
into balls and place on a baking tray lined with baking paper then press a wet fork
onto the balls to flatten them a little until they are pattie shaped. Then
sprinkle on your almonds and gently press in.
Bake
for 12 minutes, until lightly browned. Leave for 10 minutes on the tray then
leave to cool on a cooling rack. Store in an airtight container; assuming you
don’t eat them all that day!
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