Cookies are a great way to get your kids involved in the kitchen as it doesn’t involve any hot pans or lots of knife work. I’ve kept this recipe simple and cut the cookies into round shapes, but you could use Christmas cookie cutters to make these cookies even more festive.
Makes: 12 cookies
=R1=
Servings
Serves 12
Prep time
Cook time
Recipe
Ingredients
- 200g blanched almond meal
- 100g potato starch
- 125g coconut sugar
- ¼ tsp sea salt
- 30g raw pistachios, chopped
- 60g dried cranberries, chopped
- Zest 1 orange
- 100g butter, chopped
- 1 egg
- 2 tbsp cold water
Method
- Preheat oven to 180°C and line baking tray with baking paper.
- Place almond meal, potato starch, coconut sugar, salt, pistachios, cranberries and orange zest into large bowl, and mix until combined.
- Add the chopped butter and use fingertips to rub butter into flour mixture until it resembles breadcrumbs.
- Add egg and cold water and mix together to form a dough.
- Shape dough into log shape and wrap in plastic wrap. Place in fridge for 30 mins until dough is firm.
- Remove dough from the fridge and remove plastic wrap. Using sharp knife cut slices from log.
- Arrange slices on baking tray, ensuring 2cm gap between each biscuit. Bake for 15–20 mins depending on thickness until are golden brown.
- Allow to cool before serving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
