Makes 16
RECIPE INSTRUCTIONS
Preheat a fan forced oven to 170ºC. Line two baking trays with baking paper.
In a large bowl combine Lupi Extra Mild Taste Olive Oil, maple syrup and coconut cream. Whisk well to combine.
Add flaked almonds, cherries, peel, ground flax, bicarb and salt. Stir well until all the dry ingredients are coated.
Heap 16 x tablespoon-sized portions of the mixture onto the prepared trays, ensuring biscuits are evenly spaced. Press down gently to flatten then bake for 12-15 mins until golden. While the biscuits are still hot, use a knife to gently shape them into perfect circles (you will need to do this when they come straight from the oven). Allow biscuits to cool completely on the trays.
When the biscuits are completely cooled and hardened, melt the dark chocolate and use a pastry brush to brush over one side of the biscuits. Allow chocolate to set before serving.
Ingredients
Directions
Preheat a fan forced oven to 170ºC. Line two baking trays with baking paper.
In a large bowl combine Lupi Extra Mild Taste Olive Oil, maple syrup and coconut cream. Whisk well to combine.
Add flaked almonds, cherries, peel, ground flax, bicarb and salt. Stir well until all the dry ingredients are coated.
Heap 16 x tablespoon-sized portions of the mixture onto the prepared trays, ensuring biscuits are evenly spaced. Press down gently to flatten then bake for 12-15 mins until golden. While the biscuits are still hot, use a knife to gently shape them into perfect circles (you will need to do this when they come straight from the oven). Allow biscuits to cool completely on the trays.
When the biscuits are completely cooled and hardened, melt the dark chocolate and use a pastry brush to brush over one side of the biscuits. Allow chocolate to set before serving.
