Anise Almond and cranberry Biscuits


Makes 20


  • 2 star anise, ground in a coffee grinder or pestle and mortar
  • 200g Meridian almond butter
  • 325g Self raising flour
  • 125g caster sugar
  • 100g dried cranberries
  • 2 egg yolks, beaten




1. Heat the oven to 180C/ 160C fan/Gas 4. Grind the star anise to a powder. Put the almond butter, flour and anise powder into a food processor and whizz for a minute to form breadcrumbs. Tip into a bowl and stir through the sugar and cranberries.

2. In a small bowl beat the egg yolks with 3 tbsp water then tip into the biscuit crumb. Mix to a dough. This is quite a crumbly dough so you’ll need to get your hands into the bowl to bring it all together.

3. Roll out onto a floured surface to approx 1 cm thick then cut into 20 biscuits. Lay onto greased baking sheets and bake for 20mins until they are light brown.

4. Remove from the oven, transfer to a cooking rack then dust with icing sugar. Keep in an airtight tin for up to 2 weeks

The biscuit dough is quite crumbly when rolled but don’t worry if it breaks just press and prod it back together.

*Sponsored by Meridian

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