Nut Shortbreads

‘A New Way to Bake’ by Philip Khoury is a revelation when it comes to plant based baking and it has really opened my eyes to what is possible without using lots of ultra processed ingredients, essentially using ingredients that most of us have in our kitchen cupboards, when producing plant based bakes, cakes and desserts. These biscuits truly are delicious and I hope to add them to our retail range at Honesty.

  • 120g nuts, any will do, pistachio, almond, pecan etc
  • 50g plain flour
  • 2g baking powder
  • 1g sea salt
  • 50g icing sugar
  • 30g extra virgin olive oil
  • 15g water
  • N/A

Prep: 15-20 mins
Cook: 12-14 mins

Serves: 10-12


Step 1

1. Preheat the oven to 160℃ fan (325℉) and line a baking sheet with baking parchment.

Step 2

2. Place the nuts, flour, baking powder and salt in a food processor and blend until the nuts and flour start to clump together slightly. Place in a mixing bowl.

Step 3

3. In another small bowl combine the icing sugar, oil and water and beat until smooth and glossy. Add this to the nut mixture and combine together into a lump of dough.

Step 4

4. Roll out between two pieces of greaseproof paper to a thickness of 1cm. Cut the dough using a biscuit cutter. Lay the biscuits on the baking tray and bake for 12-14 minutes until golden.