Easter biscuits are traditionally given to guests on Easter Sunday. These deliciously fruited lemony biscuits are the perfect Easter treat. At Easter there’s usually a fair bit of chocolate around so it’s refreshing to have something different.

Traditionally these are cut larger than a normal biscuit but get creative and try using Easter themed cookie cutters instead.

If you don’t have a dehydrator, you can freeze the biscuits on a metal tray lined with baking parchment and enjoy them straight from the freezer.

Nut flours are simply dry nuts ground into a fine flour. Take care not to over process your nut flours or you will end up with nut butter. If you end up with cashew butter, don’t worry – you can make these nut butter bites.

Nut flour can be stored in the fridge for 5 days if covered. It can also be frozen.

These cookies keep well. Once dehydrated, you can keep them in an airtight container in the fridge for between 5 – 10 days or even in the freezer for up to 2 months. If you are using the freezer method, they will keep for up to 2 months if kept in a sealed container in the freezer.

INGREDIENTS

½ cup raisins
2 cups very finely ground cashew flour
¼ cup ground almonds
2 tablespoons coconut flour
2 cups oat flour
1 teaspoon ground Ceylon cinnamon
1 teaspoon ground mixed spice
1 teaspoon fine lemon zest
¼ teaspoon salt
½ cup maple syrup
2 tablespoons cashew butter
2 teaspoons vanilla extract
1 tablespoon coconut sugar

METHOD

1. Soak the raisins in water for 20 minutes. Drain well and squeeze to remove the excess water. Set the water aside as you may need it to moisten the dough.
2. In a bowl mix together the cashew flour, ground almonds, coconut flour, oat flour, cinnamon, mixed spice and lemon zest and salt until well combined.
3. Add the remaining ingredients and mix well until the mixture forms a dough. You may need to add some extra water and you can use the leftover soak water from the raisins.
4. Form into biscuits: lay the dough in between sheets of baking parchment or Teflex sheets from the dehydrator to prevent the dough from sticking. Roll the dough about ¼ inch thick and cut into shapes. Using this method, the mix should yield 35 – 40 biscuits, depending on size and shape. Dust with ground mixed spice.
5. Place the biscuits directly onto the mesh sheet in a dehydrator.
6. Dehydrate at 115F for 12 hours, flip the cookies and continue to dehydrate for a further 4 – 8 hours depending on how you would like the consistency of your biscuits.


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