Almond and Coconut Butter Biscuits

Almond and Coconut Butter Biscuits
These biscuits are old fashioned in style – they’re crunchy and crumbly rather than soft and chewy and the flavours are subtle rather than smack-in-the-face. They’re perfect with a big mug of tea. Recipe makes 20-30 cookies. By Kavey Eats
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 24
Almond and Coconut Butter Biscuits


How to make

  1. Preheat the oven to 180 °C (fan).
  2. Process flour, baking powder, salt, bicarbonate of soda and butter in a food processor until the mixture resembles fine breadcrumbs.
  3. Add the sugar and eggs. If using a single nut butter, add this in too.
  4. Process until the mixture comes together as soft sticky dough, with the ingredients thoroughly combined.
  5. If making a variety of nut butter biscuits, scrape the dough out of the processor, divide into portions, add nut butter and beat in thoroughly using a fork or spoon.
  6. On a baking tray lined with either a silicon mat or baking paper, spoon out dollops of biscuit dough and use a fork to pat each dollop down and create criss-cross lines on the surface.
  7. Bake for 12-15 minutes until golden brown.
  8. Leave to cool on the baking tray for a couple of minutes before transferring to a wire rack to cool completely.

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Products used in this recipe

Almond and Coconut Spread, Smooth

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