Honey Almond Snaps

Have you planned a snack for Santa this Xmas Eve?  I’m sure he would love these knowing your children made them.  You might like to make a double batch because they will disappear faster than Santa can say ‘Ho Ho Ho’.

Pictured by Deborah

Pictured by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

Makes 32

60g butter or coconut oil, melted (I used coconut oil)
1/3 cup honey
¼ tsp bi-carb soda
2 cups almond flour or almond meal (I used almond meal)
¼ cup almonds, flaked (optional)

Pre-heat oven to 180°C.

Sift the flour into a bowl.  Melt the butter (or coconut oil) and honey together in a saucepan.  Add the bi-carb soda and remove from the heat.  Add to the flour and mix to combine.  Place ½ tablespoons of the mixture on a lined baking tray and flatten slightly.  Sprinkle with flaked almonds.  Cook for 8-10 mins or until golden brown.  They will flatten out more so leave enough space between them.  Leave for 10 mins before transferring to a cooling rack because they will still be soft.

Tip:  Almond flour or almond meal has moisture in it compared with regular wheat flours because there are natural oils in almonds.  The longer you store this flour, the more moisture it will produce, so I would recommend storing it in the fridge for up to a month.  I’ve also heard that it lasts for up to 6-8 months in the freezer although you should take it out ½ hour before using it.