1 Cup Ground Almonds
1 1/2 Cup Buckwheat Flour
1/2 Cup Vegan Butter (soften)
3/4 Cup of Coconut Sugar
1 Tsp Vanilla Extract
1 No Egg Replacer
Decorate with a dusting of icing sugar
Raspberry Chia Jam ingredients:
1 Cup Fresh Raspberries
2 Tbsp Maple Syrup
3 Tbsp Chia Seeds
Place the vegan butter, coconut sugar and vanilla extract in the bowl of electric mixer and beat until fluffy
Mix no egg replace as per instructed and beat into the sugar mixture until combine.
Add the flour and almonds and beat until the flour is incorporated into the butter.
Turn the dough onto a lightly floured surface and very gently knead it until smooth
Roll out the dough between two sheets of baking paper to 2-3 mm thick. Place in the freezer for 10 minutes until firm.
Preheat the oven to 180 degrees
Take the one part of rolled pastry out of the freezer and use biscuit cutters to cut.
Place the biscuits on a lined with baking tray and cook for 10-12 minutes.
Meanwhile Make the Raspberry Chia Jam by adding all of the ingredients to a pan and heat over a low heat into all combine, leave to cool until filling the cookies.
When the biscuits are ready take out of the oven and leave to cool completely before you fill them.
Once filled dust with icing sugar and Enjoy 🙂