Vegan Cinnamon and Macadamia Biscuits with White Chocolate Drizzle

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Vegan Cinnamon and Macadamia Biscuits with White Chocolate Drizzle

These Vegan Cinnamon and Macadamia Biscuits with White Chocolate Drizzle are crunchy and snappy, have Christmas spices, chocolate (because it’s Christmas, duh!) and the subtle taste of macadamia nuts. The perfect entertaining or gifting recipe!

Prep Time10

Cook Time20

Total Time30

Course: Afternoon Tea, Dessert, pudding

Cuisine: Christmas

Servings: biscuits (depending on size)

Calories: 92kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

250 g plain flour (plus extra for rolling) (1 cup)
¼ teaspoon baking powder
½ teaspoon salt
150 g coconut palm sugar / caster sugar (¾ cup)
2 teaspoon cinnamon powder
80 ml sunflower oil (⅓ cup)
1 teaspoon vanilla essence
2 linseed / flaxseed eggs (2 tablespoon milled linseed / flaxseed mixed with 6 tablespoon water) Linseed also known as Flaxseed
40 g macadamia nuts (milled / pulse in a blender) (½ cup)
100 g vegan white chocolate (available from Sainsburys, vegan dark chocolate is also fine) (⅔ cup)

Metric - American

Instructions

Pre heat oven to 180°C / 350°F / Gas Mark 4.
Put the dry ingredients (flour, baking powder, salt, sugar and cinnamon) in a mixing bowl.
Mix the linseed / flaxseed egg, oil and vanilla together in a separate bowl. Then add to the dry ingredients.
Add the macadamia nuts. You should have a dough mixture with all ingredients combined.
Sprinkle some flour on a firm flat surface. Roll out the dough to a thickness of around 4mm. Use a cookie cutter of the shape of your choice to cut the dough. It may be easier to divide the dough into 3 or 4 pieces and roll each separately (there's a lot of dough once all rolled out!).
Place the cut out dough on baking trays covered with a piece of baking parchment (this ensures they don’t stick to the bottom).
Bake in the oven for 15-20 mins. The trays may need to be turned around half way through the cooking time. If the trays are on different levels of the oven, those at the top may cook quicker, and those on the bottom may need an extra few minutes.
When the cookies are ready, they should be only very slightly browned. They may still have a slight softness to them, but they will harden once cool. Place on a cooling rack once out of the oven.
To decorate, melt the white chocolate in a bowl over boiling water. Use a spoon to drizzle the chocolate over the cookies. Wait for them to cool, then enjoy.

Nutrition