The chai gives these gluten-free biscuits just the most lovely, delicately spiced flavour. If you have no wet chai on hand, you can find a recipe for it in my Sweet Nourish book.
115g (3/4 cup) cashews (raw, roasted or activated)
115g (3/4 cup) hazelnuts (raw, roasted or activated)
80g (1 cup) desiccated coconut
120g (1/3 cup) pure maple syrup
50g butter or coconut oil, softened (choose coconut oil for dairy-free)
½ tsp bicarbonate of soda
2 tbsp wet chai tea mixture
2 tbsp coconut flour
- Preheat oven to 180C (160C fan). Line 2 large baking trays with baking paper.
- Place cashews and hazelnuts into a food processor or high-powered blender and process until finely ground (Thermomix: 8 sec/speed 8). Add the coconut, maple syrup, butter/oil, bicarb soda, chai and coconut flour and process until the mixture is well combined (Thermomix: 10 sec/speed 5). Place mixture in fridge for 10 mins to firm slightly (may not be necessary in cool weather).
- Roll heaped teaspoons of the mixture into balls and place on prepared baking trays. Cook for about 20-25 minutes or until golden. Transfer to a wire rack to cool. Serve.