Makes: 10-15 biscuits
Vegetarian
I love to make a large batch of these biscuits and store the dough in the freezer. It will keep in the freezer for up to six months. You can simply slice of a few pieces and bake them in the oven when you feel like a sweet treat. Or bake a whole batch if you have guest over.
220g spelt flour
30g tapioca flour
150g coconut palm sugar
Zest from 1 lemon
½ tsp fresh thyme leaves
¼ tsp baking powder
125g fridge cold ghee or butter
Add the spelt flour, tapioca flour, coconut palm sugar, baking powder, lemon zest and fresh thyme leaves into a bowl. Mix until well combined. Chop the ghee or butter into small pieces and add to the flour mixture. Using your fingertips rub the butter into the flour mixture. Continue this process until you have a smooth dough, this will take approx. 5-10 minutes. Shape the dough into a long cylinder shape, wrap up in baking paper and put in the fridge to set for 30 minutes.
Preheat your oven to 180°C. Line a baking tray with baking paper.
Remove the dough from the fridge and cut thin slices of the roll. Place each slice on the baking tray. Continue this process until you have used up all of the dough. Bake in the oven for 20 minutes until golden brown.
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