For the frosting
- 1/2 cup cashews, soaked in warm water for 2 hours
- 1/2 cup coconut cream
- 2 tbsp maple syrup
- 4 tbsp coconut oil
Preheat your oven to 180C. In a medium bowl, mix together the ground almonds, buckwheat flour, coconut sugar, cacao powder and salt. Slowly stir in the coconut oil and coconut milk, and mix well until combined.
Split the dough in two and wrap each half in cling film, then refrigerate for around 20 minutes to prove. Place each half on a sheet of cling film on your work top and cover with another sheet of cling film and using a rolling pin, roll out each half of dough until about 7mm thick. Cut into snowflake shapes with a cutter and place each one on a lined baking tray. Bake for around 10 minutes (or 12 if you want them more crunchy than chewy), then move to a cooling rack to cool completely.
Once cool, it’s time to frost! I tend to make the frosting beforehand, as it takes a couple of hours to set. Drain the cashews and place them and the other ingredients in a food processor, blending for about 5 minutes or until smooth and creamy. Pour into an airtight container and refrigerate for about 4 hours to set. Make sure the cookies are completely cool and using a piping bag and nozzle, pipe the frosting onto the biscuits. Add a little gold spray for extra sparkle and voila!
Love, Mrs H xx