|1/4||butter — salted|
|100 g||xylitol — granulated|
|4||eggs — large|
|160 g||coconut cream|
|1/2 cup||desiccated coconut|
|1/2 cup||almond flour|
|75 g||sunflower oil|
|45 g||almonds — raw|
|35 g||poppy seeds|
|1/4 cup||coconut flour|
|1 tsp||Robertson's baking powder|
|1 tsp||orange — zest only|
|10 ml||orange blossom water|
|5 ml||Robertson's vanilla essence|
Preheat the oven to 180°C. Line an 18cm x 18cm square tin with baking paper.
Place the butter and xylitol in a saucepan. Heat over low heat until melted. Allow to cool. Combine with the rest of the ingredients and mix until smooth. Pour into the prepared tin and smooth out the top. Bake for 1 hour. Remove and turn the oven down to 100°C.
Allow to cool in the tin for 15 minutes before transferring to a cooling rack. Once completely cooled, cut into 16 rusks. Place on a lined tray and bake for 10 hours or overnight. Turn the oven off and allow to cool in the oven. Once cooled, store in an airtight container.
The coconut cream can easily be replaced with buttermilk or double cream yoghurt, if you prefer.