Cinnamon and Raisin Biscuits
As Spring breaks, there's something lovely about a sunlit kitchen, the smells of fresh baking and biscuit tins full to bursting with sugar free delights.
These biscuits are so easy to make and the children have fun squashing them into shape before they go in the oven. They love dipping them in large mugs of warm almond milk. Perfect for playdate snacks in the garden.
250g ground almonds
2 tbsp maple syrup
3 tsp ground cinnamon
5 tbsp coconut oil
1 tsp bicarbonate soda
1 pinch of sea salt
2 tsp vanilla paste ( or 2 vanilla pods, scraped)
1 large handful of raisins or sultanas
Preheat the oven at 180 degrees. Place all of the ingredients, apart from the raisins, into a food processor. Mix together before stirring in the raisins. It should be quite a soft dough. Make walnut size balls with the dough and then press them with a fork on a lined baking tray. Leave plenty of space between each cookie.
Bake for 12-15 minutes, keep checking them, they should be a little browned on the outside. They will crispen up when cooled down.