INGREDIENTS
130g vegan butter, plus extra for greasing
80g caster sugar
130g whole meal rye flour
130g ground almonds
- Preheat the oven to 180°C/160˚C fan/gas mark 4.
- Grease the inside of a 18cm square tin with butter and line with parchment paper.
- Combine the butter and sugar in a bowl and beat together until light and fluffy. Beat in the flour and ground almonds.
- Using your hands, gather everything together, pressing it into a smooth ball of dough. Press the dough into the prepared tin and smooth the top. Using a fork, prick holes all over the surface, pushing the tines right through the dough.
- Use a knife to cut the dough into 18 rectangular fingers, dividing it into thirds down the length, and into sixths across the width. Bake for 20-30 minutes. 6Remove from the oven and carefully cut through the rectangles again. Leave in the tin until cold.
Per biscuit: 134kcals, 9.7g fat (4g saturated), 11g carbs (4.8g sugars), 2.6g protein, 2.5g fiber, 0.042g sodium
