These biscuits are a cinch to throw together, making them a perfect everyday accompaniment to your daily cuppa. What also makes them a perfect everyday biscuit is their nourishing ingredients - they contain plenty of minerals, protein and fibre to support energy and blood sugar, and being only semi-sweet, they are low in sugar with only ½ tsp of natural maple syrup per biscuit. We make a big batch - normally with the kids - and store them in an airtight container for several days. And of course, being chocoholics too, we sometimes feel the need for some extra indulgence and stir some dark chocolate chunks into the dough mixture before baking!


Ingredients - makes about 24 biscuits

• 400g ground almonds

• 1 tsp bicarbonate of soda

• 1 egg

• 50g unsalted, softened butter

• 5 tbsp maple syrup

• 2 tbsp almond butter - we used Biona’s smooth almond butter

• 1 tsp vanilla extract


Preheat the oven to 160 degrees fan or 180 non-fan. Line three baking sheets with parchment/greaseproof paper.


In a food processor, pulse together the almonds and bicarbonate of soda to combine, before adding the egg, vanilla, butter, almond butter and maple syrup. Mix again until the ingredients come together to form a soft, slightly sticky dough.


Remove the blade from the processor, then take small golf ball-sized pieces and roll them lightly between your hands. Place the rolled balls on the baking sheets a few inches apart, flattening them to about 1cm thick with your fingers. 


Bake in the preheated oven for between 12 and 15 minutes, until lightly golden and firm to the touch. Transfer onto a cooling rack and allow them to cool before enjoying or storing.