Gluten free, vegan, almond biscuits

Ahh biscuits.. It’s cold, icy, and miserable outside but I don’t mind at all as I’ve got these yummy scrummy biscuits for dipping in hot tea!


ready to be dunked

They are really simple to make and bake very quickly, really, from the point of sitting and thinking to oneself ‘boo, I have no biscuits’ in a mere 15 minutes you can have biscuits!

Makes 12.


80g cornflour

60g ground almonds

10g tapioca flour

Quarter teaspoon xanthan gum (not essential, but does make the biscuit a little more robust)

Pinch salt

50 g coconut oil

60g golden syrup or agave syrup

25g dark chocolate to decorate

Pre-heat the oven to 180 degrees centigrade

Start by mixing together the cornflour, almonds, tapioca flour, xanthan gum and salt.

Weigh the coconut oil and golden syrup into a bowl and microwave on short blasts till the coconut oil has melted, the two will remain seperate, don’t worry!

Pour the wet ingredients into the dry and mix together to form a soft dough.

Roll out to about 5mm thick and either using a cutter or a knife, cut into 12 biscuits.

Place on a lined baking sheet and put in the oven for between 6 and 7 minutes, or until the biscuits are turning golden.


Take the biscuits out of the oven and transfer to a cooling rack.

Melt the chocolate in short blasts in the microwave, the using a spoon artfully dribble chocolate over the top of the biscuits. 

By A