Teatime Treats July 21, 2014 – Posted in: Food – Tags: , , , , , ,

So we went through a little low-carb high-fat phase and when we came across these super tasty looking cookies we had to try them! Also, I’ve never used coconut flour before so was keen to try it (the stuff smells SO good). Our lemon curd version makes this recipe non-banting friendly, but hey. It’s GOOD!

(You can find the original recipe on the Taste Magazines website, here.)

Low-Carb High-Fat Biscuits

Difficulty: Easy
Prep time: 10 mins
Baking time: 15 mins
Makes 16

200 g ground almonds
125 g butter, cubed
1 Tbsp Xylitol, plus extra for rolling
200g coconut flour
1 tsp vanilla extract
lemon curd, for serving

Preheat the oven to 180°C

Combine all the ingredients in a mixing bowl and rub in the butter with your fingertips.

Once all the butter has been incorporated into the dry ingredients, use your hands to mould small amounts of the dough into golf ball-sized balls. This is a crumble mix; the more you mould it in your hands, the more manageable it will become. Using your thumb, make a little well in the dough ball for the lemon curd to be scooped into later.

Press down to flatten slightly and place in the extra xylitol, pressing down lightly to coat the biscuits. Place on a greased baking tray.

Bake for 12–15 minutes, or until golden in colour. Allow to cool completely before removing from the tray. Scoop a little lemon curd into each biscuit’s well before serving.

Note: These biscuits are really crumbly so handle with care! They are also good served with a little cream cheese spread over with fresh raspberries or plain with a cup of tea.






Nikki xx