100 g butter, cubed
½ cup Lakanto golden malt flavoured syrup
½ tsp bi carb soda (baking soda)
150 g almond flour
50 g coconut flakes
50 g coconut flour
¼ tsp salt

100 g butter, cubed 150 g almond flour 50 g coconut flakes 50 g coconut flour

Pre heat the oven to 160C/320F and line a large baking tray with non-stick baking paper
Place the almond flour, coconut flakes, coconut flour and salt in a bowl and toss to combine. Set aside
First we want to brown the butter. Place the butter in a small saucepan and heat over medium heat to melt the butter
As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Swirl the pan occasionally to be sure the butter is cooking evenly
Once the butter is brown in colour and smells nutty and like caramel, remove it from the heat. Be careful not to take the butter too far as it can burn
Add the Lakanto golden malt syrup to the browned butter, Return to the heat and cook for 2-3 minutes until it has come together and is bubbling
Sprinkle in the bi carb soda while stirring and the mixture will turn foamy at this point. Remove from the heat
Add half the dry ingredients into the butter mixture (in the saucepan) and stir to combine. Once combined, add the remaining dry ingredients and stir until completely combined
Roll into tablespoon sized balls and space evenly on your lined baking tray. You should have approximately 16 biscuits.
Use a fork to press out each ball to a biscuit shape. They will not change shape in the oven
Bake in the oven for 12 minutes, until golden brown
Allow to cool on the baking tray for 5 minutes, and then move to a baking rack to cool competely