LAVENDER TEA BISCUITS
MAKES 12 BISCUITS
KEEP ON TRACK (per biscuit)
• 50 g xylitol
• 6 sprigs of lavender flowers (or lavender leaves)
• 110 g almond flour
• 20 g coconut flour
• 30 g butter, softened
• 1 large egg at room temperature
• 15 ml (1 tbsp) freshly squeezed lemon juice
• grated zest of 1 lemon
• 10 ml (2 tsp) gelatine powder
• 5ml (1 tsp) vanilla extract
• a pinch of salt
1. Combine the xylitol and lavender flowers in the bowl of a food processor and pulse until the flowers are finely ground. Add the rest of the ingredients to the bowl and pulse until the mixture comes together to form a ball of dough.
2. Flatten the dough into a disc, wrap in baking paper and place in the fridge to chill for 30 minutes.
Preheat the oven