If you are a fan of the ‘Kingston’ biscuit then you must give this one a try. Free from gluten, grain and refined sugar it is a perfect afternoon treat with a cuppa.

Ingredients

BISCUITS

1.5 cups almond flour

1/2 cup desiccated coconut

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 cup raw honey

50g butter

HAZELNUT FILLING

1/2 cup roasted and peeled hazelnuts

2 tablespoons coconut milk

40g raw honey

1 tablespoon coconut oil

2 tablespoons dutch cocoa

1 teaspoon vanilla extract

Method

Preheat oven to 170 degree C.

To make hazelnut filling –

Place hazelnuts in a food processor and blend into a meal. Add coconut milk, honey, coconut oil, cocoa and vanilla. Blend on high speed, scraping down sides until smooth.

To make biscuits –

Without cleaning bowl add almond meal, coconut, vanilla, baking powder, honey & butter. Blend scraping down sides to make a sticky dough.

Place small balls of dough (approximately 15g each) onto a lined baking tray. Bake for 8-10 minutes or until golden.

Allow to cool completely.

To assemble –

Place a heaped teaspoon of hazelnut filling on one biscuit and top with another. Gently squeeze together to spread out filling.

MAKES 10 COMPLETE BISCUITS