AIP Biscuits
Lightly sweet, satisfyingly crunchy biscuits made with tigernut, coconut and cassava flour. Grain-free, dairy-free, and genuinely delicious.
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Cool on a wire rack before storing — they crisp up as they cool.
Method
- 1Preheat oven to 180°C. Line a baking tray with parchment paper.
- 2Mix all dry ingredients together in a large bowl.
- 3Add coconut oil, honey and water. Mix until a soft dough forms.
- 4Roll the dough between two sheets of parchment to about 5mm thick.
- 5Cut into shapes with a cookie cutter or knife.
- 6Place on the lined tray. Bake for 12–15 minutes until golden at the edges.
- 7Cool on the tray — they will firm up as they cool.
Baking
Bake at 180°C for 12–15 minutes.
Watch from 12 minutes — they can go from golden to overdone quickly. Edges should be golden, centre still slightly soft.
Notes
- Biscuits crisp up significantly as they cool — don’t overbake.
- Store in an airtight container for up to 5 days.
- Add a pinch of cinnamon to the dough for a warming flavour.
- If the dough feels too dry, add water a teaspoon at a time.