Lemon & Poppy Seed Biscuits

This recipe is in the ebook A Nourishing Kitchen By Amy Crawford, one of my first ebooks that I bought and very much worth the buy. These bikkies are just delicious and mourish, full of lemony flavour and everyone loves them. I often make a double batch and store half in the freezer. Perfect to go with a cup of tea and a book for afternoon time out.

YOU’LL NEED
1.5 cups cashews, ground to meal
1 cup arrowroot/tapioca flour (plus a little extra just in case)
1/2 cup coconut oil, melted
1/4 cup of maple syrup
Zest of a whole lemon
2 tablespoons poppy seeds
1 egg, lightly whisked
A good pinch of Himalayan or Celtic Sea Salt

WHAT TO DO

Set oven to 155 deg C
Combine the cashew meal, arrowroot flour, salt, poppy seeds and lemon zest. Mix in the oil, syrup and egg. I tend to throw the whole lot in the thermomix and on reverse. Alternatively you could just mix with your hands to work it to a dough like texture, adding oil or extra flour where needed.

After combining the mixture into dough, pop it into the fridge for 15 minutes to chill and firm up.

Place the dough between two sheets of baking paper and roll it out until it is very thin (mine are about 1/2 centimetre). If it sticks to the paper you will need to add more flour. Using a cookie cutter cut your desired cookie shapes and place onto a baking paper lined baking tray. Keep following this process until you have finished your dough.

Bake in the oven for 15-20 minutes until just turning golden brown. Check them at 10 mins and thereafter every few minutes as the will over cook very quickly. Take out and transfer to a wire rack and allow to cool.

Biscuits will store in an air-tight container for a few weeks or even longer in the freezer.