For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Method
1.Preheat oven to 180°C and line two oven trays with baking paper.
2.Combine all ingredients in a bowl, mixing well to form a thick, sticky dough.
3.Scoop tablespoonfuls of mixture, roll into balls, place on the trays and flatten each with a lightly oiled fork.
4.Bake for 12-15 minutes until golden, swapping trays halfway through to ensure even cooking.
5.Remove from oven and let cool. The biscuits are best eaten on the day of baking but will store airtight for up to 3 days or can be frozen.
If your almond butter is salted, reduce the miso paste to 1- 1½ teaspoons. Blitz unrefined raw sugar to a powder using a blender and use it in baking. You can use icing sugar if preferred. *Check label if eating gluten free
Note
