paleo | grain free | gluten free
Quantity : approx. 24 biscuits
- 135g Ruut cassava flour
- 25 g ground almonds or walnuts
- ¼ tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- 1/8 tsp salt
- 1/8 tsp ground cardamom
- 1/8 tsp ground white pepper
- 1/8 tsp ground nutmeg
- 1/8 tsp ground star anise
- 1/8 tsp ground clove
- 90 grams of butter
- 70 grams of honey
- 15 g coconut blossom sugar
- 1 egg
- 25g melted butter
- 35 grams of honey
- 15 grams of water
- 50 g arrowroot starch
Tip :) Only use a kitchen scale for our recipes or to weigh the flour.
- In a medium bowl, mix flour, ground almonds or walnuts, and spices. Put aside.
- Melt butter in a saucepan over medium heat. Remove from the stove and let cool for about five minutes. Add honey and sugar and mix until smooth. Then add the egg.
- Mix both masses together well.
- Chill the covered dough for at least 4 hours (it will keep in the refrigerator for up to a week).
- Preheat the oven to 180°C.
- Form the cooled dough into small balls (diameter approx. 2.5 cm) and place on a baking tray lined with baking paper.
- Bake cookies for 9 to 11 minutes or until slightly risen and lightly browned. It's okay if there are cracks on the surface.
- Let the cookies cool on the baking sheet for a few minutes. Then let cool completely on a wire rack.
- For the glaze, whisk together the butter, honey, and water in a small bowl until smooth. Slowly mix the whole thing in arrowroot starch until smooth.
- Pour the icing over the cookies, or brush a little icing over each cookie and allow the uncured icing to flow down the edges of the cookies.
- If the glaze sits longer, it will thicken a bit. Then simply stir in a quarter teaspoon of water and repeat if necessary. This preserves the viscous consistency of the glaze.