• Charlotte Emily

Nutty Biscuits

Vegan Nutty Biscuits

I'm such fan of biscuits and cookies, that also have some goodness in them, so I can feel a little less guilty about eating nearly all of them in one sitting... well these nutty biscuits are perfect!


These biscuits are full of nuts which are packed with goodness, which set you up for the day and are a great snack alongside your morning coffee. They are quick to make and you don't need any fancy ingredients; they're simple and easy.


Jump to the Recipe ↓



Do I need a mixture of nuts?

This is entirely up to you, as well as which nuts you use in your biscuits as you don't have to stick to the nuts in the recipe. We all prefer different types of nuts, so you may not like walnuts and chose not to include any in your biscuits. You can use just one nut, hazelnuts if you'd prefer, or even add another to the recipe... just make sure you stick to the same weight of 180g!


Do I need the cinnamon?

Again, like the nuts, this is up to you. I prefer another flavour along with the nutty taste, but if you'd prefer just the nuts, then of course exclude the cinnamon from your biscuits. Or if you'd prefer to add another flavour, ginger and mixed spice would be a good addition.



How much will these cookies spread in the oven?

Their sizing depends on how much you press them down before they go in the oven to bake. The more you flatten them, the more they will spread. With this recipe, they are pressed down quite a lot, which means they are relatively thin (average cookie / biscuit thickness). They spread about another half their unbaked width when they're in the oven. They're also soft when they come out the oven, so if you swirl them in a large round cookie cutter, they will become rounded if they've lost their shape in the oven.


Can I make these thicker and chewy?

If you prefer a thicker, chewy and slightly cake-like biscuit, you can get that with this recipe. Before you pop them in the oven, they need to be pressed down. Rather than pressing quite hard to flatten them, press them just enough to get remove of the ball shape. They won't spread too much in the oven when they're thicker, so they will stay as a thick biscuit!



How do I store these cookies?

These cookies can be stored in an airtight container for up to week, no problem! Though you can also make the cookie dough ahead of time and store in an airtight container in the fridge for up to a week, then baked and stored in an airtight container for another week.

 

What goes into these nutty biscuits?

  • Vegan Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.

  • Agave Syrup - the syrup provides added sweetness for the biscuits. There is a lighter and a darker agave syrup... I recommend using a lighter syrup, unless you would like the biscuits to be darker in colour.

  • Plain Flour - this makes up the base of the biscuits (with the nut) and gives the biscuits texture.

  • Caster Sugar - the sugar provides the sweetness (along with the agave syrup) as well as working with the flour and syrup to create the texture of these biscuits.

  • Cinnamon - this provides a little extra flavour, other than the nuts.

  • Baking Powder and Bicarbonate of Soda - give a little rise in the biscuits.

  • Nuts (Walnuts, Pecans and Hazelnuts) - these provide the flavour and make up the base of the biscuit, as well as creating the 'chunky' texture.

  • Granulated Sugar - just by sprinkling some sugar on top, there is another little hit of sweetness as well as a bit of decoration.


These ingredients come together to make these Nutty Biscuits, in almost no time at all. With a short time to bake in the oven, these are a perfect last minute bake. They are full of energy and goodness from the nuts, so make a perfect biscuit to have with your morning coffee. The nuts also make these feel a little healthier when you're eating them... so that means you can have more, right?

 


Nutty Biscuits


Preparation Time : 10 minutes

Baking Time : 10 - 12 minutes

Makes :  16 cookies


Ingredients

  • 80g Dairy-Free Butter

  • 3 tbsp Agave Syrup

  • 150g Plain Flour

  • 60g Caster Sugar

  • 1 tsp Cinnamon

  • 2 tsp Baking Powder

  • 1 tsp Bicarbonate of Soda

  • 50g Walnuts

  • 50g Pecans

  • 80g Hazelnuts

  • Granulated Sugar (to sprinkle on the top)


Method

  1. Preheat your oven to 180C fan and line a baking tray with parchment paper.

  2. In a pan on a low heat, melt the butter and agave syrup.

  3. Whilst the butter and syrup is melting, place all your nuts in a food processor and bend until they’re in small chunks (pecans and walnuts are softer than hazelnuts, so you may want to start with the hazelnuts and blend the walnuts and pecans separately)

  4. In a bowl mix the flour, sugar, cinnamon, baking powder, bicarbonate soda and nuts.

  5. Once melted, add the butter and syrup to the dry ingredients and mix until a soft dough forms.

  6. Divide the dough into 16 pieces and roll each into a ball. Place each ball onto the lined baking tray and firmly press with your fingers to flatten.

  7. Bake for 10 – 12 minutes, or until golden and cracked on the top.

  8. Once baked, transfer them to a rack, sprinkle with granulated sugar and leave to cool (they will harden as they cool).

  9. Store in an airtight container for up to a week and enjoy!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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