domestic science :)
Wednesday 30 October 2013
Chocolate pecan biscuits
this is a new variation of our very fave pecan biscuits
This time with almond butter and coconut oil lemon filling, coated with raw cacao ( sweetened with raw honey)
Source: Roost: Simple Life
Almond Pecan Cookies (makes 12-3inch cookies)
Pulse dry ingredients in a food processor. Add sugar and oil and process until a crumbly dough forms. Pat into a ball and set aside.
Lay a piece of parchment paper on the counter. Place your dough onto the parchment and lay another piece of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to a 1/4inch thickness and cut dough using a 3inch cookie/biscuit cutter. Repeat until you have cut 12 cookies.
Place cookies onto a parchment lined baking sheet and bake for 10 minutes. Remove from oven and allow to cool completely on the baking sheet.
Once cooled, wrap cookies in plastic wrap and place in the freezer.
This time with almond butter and coconut oil lemon filling, coated with raw cacao ( sweetened with raw honey)
Source: Roost: Simple Life
Almond Pecan Cookies (makes 12-3inch cookies)
- 1 3/4 cup almond flour
- 1 cup raw pecans
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup honey ( I used coconut sugar )
- 2 TBS coconut oil at room temperature
Pulse dry ingredients in a food processor. Add sugar and oil and process until a crumbly dough forms. Pat into a ball and set aside.
Lay a piece of parchment paper on the counter. Place your dough onto the parchment and lay another piece of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to a 1/4inch thickness and cut dough using a 3inch cookie/biscuit cutter. Repeat until you have cut 12 cookies.
Place cookies onto a parchment lined baking sheet and bake for 10 minutes. Remove from oven and allow to cool completely on the baking sheet.
Once cooled, wrap cookies in plastic wrap and place in the freezer.
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