"I have a bit of a thing for biscuits and so tend to avoid buying them otherwise I’d easily eat a whole packet in one go. But going to the effort of making these (admittedly they don’t really require much effort) does slow me down as I want to savour them.
I use coconut sugar as I love the flavour and it has slightly heathier properties than refined white sugar, but use whatever sugar you wish. I make these when I have lots of mouths to feed and there are never any left over."
Preheat the oven to 200°C/180°C fan. Line two baking sheets with baking parchment.
Put all the ingredients into a bowl and stir well to combine.
Spoon tablespoons of the mixture on to the lined baking sheets, leaving space for the cookies to spread. Bake in the oven for 8 to 10 minutes.
Leave to cool on the trays, then move to a rack to cool completely. They will keep in an airtight tin for up to 3 days.
This recipe uses coconut sugar as I love the flavour and it has slightly heathier properties than refined white sugar, but use whatever sugar you wish.
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