Recipe: almond butter biscuits from The Climate Change Cookbook

Preheat the oven to 190°C. Add the sugar and vegan butter to the bowl of an electric stand mixer and cream them together. Add the almond butter and vanilla, then mix in. By hand, fold the flour, bicarbonate of soda, baking powder and salt into the wet ingredients.

Try rolling some of the biscuit dough into a ball, and if it's too crumbly to come together, add the tablespoon of soya milk and try again.

Roll all the dough into balls and place them onto a parchment-lined baking tray. Aim for around 20 biscuits. Gently press down on the balls with a fork to flatten them. They will expand a little when cooking so leave some space between them on the tray.

Bake the biscuits for 15 minutes in the preheated oven until lightly browned on top. Remove from the oven and leave to cool on the baking tray.

When the biscuits have cooled, melt the chocolate in the microwave by heating for 30 second intervals and stirring every 30 seconds until melted. If your chocolate is a little too thick to drizzle nicely, add the teaspoon of coconut oil to thin it out.

Drizzle the chocolate over the top of the cooled almond biscuits, then leave to set at room temperature before serving or storing.

Almond butter

Makes 1 x 300g jar

• 300g whole almonds, skins on
• Drizzle of honey or coconut oil (optional)

For best results, roast the almonds in the oven at 190°C for 10 minutes. Allow them to cool and then blend in your food processor, stopping to scrape down the sides when necessary, until you have the right consistency. If you like, add a little honey for sweetness or coconut oil for a smoother texture. Transfer into a sterilised jar and keep in the fridge for up to three weeks.