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Butternut Snap Biscuits

Prep Time1 hr
Cook Time26 mins
Servings: 18
Author: Lisa@mummymade.it


  • 2 tablespoons Coconut Oil
  • 1/2 cup Maple Syrup
  • 1 Egg
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Golden Syrup
  • Pinch of Salt
  • 1/2 teaspoon Cream of Tartar
  • 1 teaspoon Bicarb Soda
  • 1 1/2 cups Almond Meal
  • 1 cup dessicated unsweetened Coconut
  • 3 tablespoons Arrowroot tapioca Flour
  • 1 tablespoon Milk Coconut, almond etc


  • Combine all the wet ingredients (except the milk) in a blender and mix until combined.
  • Add the dry ingredients and blend until combined.
  • Add the milk and pulse in.
  • Place mixture in the fridge for a minimum of 30 minutes.
  • Preheat oven to 175C/350F.
  • Place heaped tablespoons of the mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading).
  • Gently press with a fork to flatten slightly and create round shapes.
  • Place tray in fridge for 15 minutes.
  • Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
  • Cool on tray for 5 minutes then transfer to a wire cooling rack.
  • Biscuits will firm up a they cool.


These biscuits are great as the base for tarts, pies and ripple cakes.