Every now and then I enjoy the odd biscuit (probably a hangover from "tea and biscuits" growing up!).  I've experimented with this recipe to get the right balance of not being toooooo sweet, yet still being delicious.  My kids adore these as well, so they are kiddy approved!  

Ingredients

30g coconut sugar
30g blackstrap molasses
125g coconut oil
200g almond flour
1/2 tsp salt
1/2 tsp baking powder
70g pistachios
25g raisins

Method

Put the oven on to 180 degrees.  Then melt the coconut oil and mix it with all the other ingredients.  You can either mix them all up in a food processor (this will chop up the pistachios nicely), or if you prefer whole pistachios, then you can mix it all up by hand in a large bowl. 

You should have a nice cookie dough now. Take desert spoon size pieces and pat them into a cookie shape and press onto a baking tray. Bake in the oven for 10 minutes and leave them to cool for another 10 minutes before trying to remove them from the tray. This makes about 15 biscuits.