Cranberry & Almond Biscuits

Today I wanted to do a baking blog post but this one has a little bit of a twist. I was first introduced to Crobar at the London Fashion Week Bloggers Hangout. I tried out some of their energy bars and they were delicious. However, they contained an unusual ingredient that I wasn't expecting - cricket flour!

So today I have made these cranberry and almond biscuits with cricket flour (stay with me) and I'm really impressed with the results. It was something that I had heard of before but never had the opportunity to try and I'm only sorry it took so long. Crobar flour is gluten-free, dairy-free, grain-free, soy-free and GMO free. Read on to check out my recipe...

Ingredients

50g of Gluten Free Organic Cricket Flour - Get it here

50g of Gluten Free Plain Flour

80g of Unsalted Butter

40g of Caster Sugar

50g of Cranberries

50g of Flaked Almonds

1tbsp of Ground Cinnamon

Method

1) Mix the sugar and the butter together

2) Add the flour, cranberries and almonds and combine until a dough forms (if it's too dry, add a little water)

3) Place the dough in the fridge and cool for 40-60 minutes

4) When cooled, roll dough out and cut into squares

5) Bake at 180 for 15 minutes

6) Serve and enjoy!

Thanks for reading :)

Have you tried cricket flour before?

Rosanna

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