Loveheart Biscuits
35
20 min
10 min
Ingredients
- 300g ground almonds
- 50g dried sour cherries
- 100g coconut oil (or butter if you prefer and happy to include dairy)
- 60ml maple syrup
- 1 tsp vanilla extract
Method
- Preheat the oven to 180°C, 160°C fan, Gas Mark 6, then combine the ground almonds and sour cherries in a large bowl.
- Gently melt the coconut oil over a low heat in a pan. Remove from the heat and add the maple syrup and vanilla extract, stirring together. Then pour this liquid over the ground almonds and stir thoroughly to form a soft dough.
- Divide the dough into two balls. Place each ball onto a sheet or parchment paper, press down, then place a second piece of parchment paper over the top. Roll the dough out between the sheets of parchment to about 5mm thickness. Place onto a flat baking tray, then pop into the freezer for 10 minutes to firm up. NB. The parchment paper prevents the dough sticking to the rolling pin and makes this super easy. The freezer makes the dough firmer and easier to cut. Don’t miss these steps!
- Remove from the freezer and use heart shaped cutter to cut out the biscuits. Use a spatula to carefully lift the biscuits onto another lined baking sheet. Bake for 5-7 minutes until golden. Allow to cool for a couple of minutes, then transfer to a cooling rack. Roll up the left over dough and repeat the process, rolling out between sheet of parchment paper and freezing for 10 minutes before cutting out. Repeat until all the dough is used up.