These were inspired by a box of biscuits in M&S (although I think their ones also had white chocolate chunks?). They’re a nice mix of sweet and salty, and very crunchy. You can make them sweeter by adding more cranberries (use juice-sweetened or unsweetened ones if possible).
3 tbsp tahini
1 tbsp each arrowroot, coconut flour and almond flour
1 tsp coconut palm sugar
2 tbsp dried rosemary
1 large egg
Cranberries (I think around 20g)
A pinch of Himalayan pink salt
To make the biscuits, crush together the pecans, cranberries and rosemary. You want them to still have texture. Mix in the tahini and flours, and gradually add salt/coconut palm sugar until you like the ratio of sweet and salty.
Roll thinly, and press shapes into the flattened dough on the baking tray to make it easier to remove the biscuits later on. Bake at around 180 C for 15-25 minutes, or until golden.
As soon as they’re out of the oven, cut out the shapes properly (while still slightly soft). Leave to cool fully. They should be crunchy and a bit crumbly – like shortbread!