Dairy-free, gluten-free, soy-free, no refined sugar
3 1/2 cups blanched almond flour
1 tbsp ground ginger
1 1/4 tsps cinnamon
1/4 tsp sea salt
1/2 tsp baking soda
1/4 tsp ground cloves
1/4 cup grapeseed oil
1/4 cup agave nectar
1 tbsp vanilla extract
1/4 cup golden syrup
1 large egg
Preheat oven to 180 degrees. Line 2 baking trays with baking paper.
In a large bowl, combine the almond flour, cinnamon, ginger, salt, baking soda, and cloves.
In a medium bowl, whisk together the grapeseed oil, agave nectar, vanilla extract, golden syrup and egg.
Stir the wet ingredients into the almond flour mixture until thoroughly combined. Cover the dough and let chill in the freezer for an hour or so.
Roll out the dough to about half a cm thickness between two sheets of baking paper. Dust with some almond flour if it is a little sticky.
Remove the top sheet of baking paper and cut out the biscuits using biscuit cutters. It takes a little practice to work with this dough as it's stickier than gluten containing doughs. You can try dusting your cutters with almond flour or dipping in hot water between cutting each biscuit to help with this.
Transfer the biscuits onto the trays and cook for about 15-20 minutes or until lightly browned. Let cool on the trays for about 30 minutes.
This recipe is originally from Elana's Amsterdam's 'Gluten-Free Almond Flour cookbook'. However I have made a few changes to the original.