(Healthier) Almond Crescent Cookies are a twist on those old-fashioned almond crescent shortbreads, made healthier with wholemeal spelt flour, raw whole almonds and rolled oats.

Quick to make, you can adjust the amount of raw sugar to your taste. As we adjust to less and less sugar in our cooking, I find I’m putting less in with each batch of baked goods, so the family gets used to a less sweet flavour gently over time. You could also use dates, sub the raw sugar for maple syrup or your choice of sugars instead.

Dairy and egg free, these little cookies use vegan butter instead to bind them, whilst the addition of custard powder gives them a short texture.

I use Botanical Cuisine plant-based cultured butter in this recipe because it gives the biscuits a tangy depth from the cultures. If you are in Australia, this brand of vegan butter will turn your culinary world upside down - as it is incredible in baked goods, stirred through risotto or used to sauté mushrooms. But of course you could substitute whatever brand is available in your area, if you can’t get this wonderful product. (Or sub an equal amount of refined coconut oil and cold-pressed almond oil instead which will also create a delicious cookie.)

It’s surprising how many custard powders are actually vegan - eg the famous Bird’s Custard Powder is vegan. For this batch of biscuits, I used Organ Custard Powder as the mix of flours works particularly well - but again substitute whatever dairy free custard powder you have available where you live.

ALMOND CRESCENT COOKIES

(Vegan : egg-free : dairy-free : wholefoods)

INGREDIENTS

• 2 cups whole raw almonds

• 1 cup rolled oats

• ½ cup dairy free custard powder (or cornflour)

• ½ - 1 cup raw sugar

• 1 cup wholemeal spelt flour

• 1 teaspoon vanilla paste

• 1 cup dairy free butter (I used Botanical Cuisine)

METHOD

• Pre-heat oven to 180 degrees C.

• Place almonds and oats in food processor and blitz until very fine crumbs. 

• Add remaining dry ingredients + vanilla and whiz to blend.

• Break butter into small pieces and feed through shute, pulsing until the mixture forms one large lump.

• Roll teaspoons into a cylinder shape, place on baking tray and curve ends of dough in to create a crescent. 

• Bake 8-10 mins at 180 degrees, or until lightly browned. 

• Carefully remover from tray to cool on a cooling rack.