She means Biscuits

Hey babes,

I know it’s been a while. But it’s so cold and I’ve been hibernating!! And I’ve also got children and have just survived the school holidays.

The weather is so unpredictable so pop ups are a bit difficult to plan but one is in the works for

🍪 Saturday 15 August that was then, this is now. barbershop & workwear ❤️

I’ll keep you posted a bit nearer to the date!
But I’ve got big plans: Tiramisu Brownies (gf!) anyone?
And I’ve been working on a gf Biscoff.

In the meantime if you miss the Biscuits order online and I bake them fresh just for you!

And I’ll let you in on a secret: if you buy flowers flowersmanuela you can preorder Biscuits to be added to your flowers order!

Thanks for your support, your orders mean the world to me!

Lotsa love,
Jess xx

Hey loves, I’m here to sweeten your grey and rainy Monday!
It’s been a while since we had a giveaway and I’ve been deep in my choc chunk biscuit research and would like to gift someone with a little treat box containing 3 salted choc chunk babes.
Note: full butter and gluten this time no other options available.

You know the drill: follow , like this post, tag your mate who you might share a biccie with (or not haha).
Enter as often as you like, each tag counts as one entry, sharing to stories counts double.

Nz entries/addresses only.
Giveaway ends tomorrow midnight - you know short and sweet and you’ll get your treats on Thursday!

Good luck and much love,
Jess xx

Hello lovelies, I know I’m your sugar dealer but at the same time I have to feed a family and believe it or not my kids don’t have that much sugar (no Biscuits for you little babes, soz 😁).

So this is what I make for lunch boxes, still sweet with all that maple and rice syrup but no refined sugar in sight.

Ingredients (for 24 bars, freezes well):

150g olive oil
200g maple syrup
80g rice syrup
140g nut butter of choice (I use cashew in the video)
1 tablespoon vanilla essence
160g oats
90g ground almonds
2 tablespoons cornstarch
1 tsp salt (I use flaky sea salt)
230g mixed nuts / seeds
2 handfuls of flaky almonds

Preheat fan oven to 150 degrees Celsius.

In a large bowl mix together nut butter, olive oil and syrups. Mix well. Add vanilla, mix again. Add oats, salt, cornstarch and ground almonds. Mix, then add your nuts and seeds.

Line 2 20x20cm baking tins, divide mixture evenly, spread out to all sides. Sprinkle with almonds and bake for about 35-40 mins.
How long depends on your oven (mine is an industrial one) and how soft or crunchy you like them.
They harden up a bit when they cool down.

Let them cool down for about 15 minutes in the pan then cut into slices.

I store mine in a container in the fridge where they should last 2 weeks or so (ours are always eaten before that!).

It’s a very forgiving recipe, you can use all maple syrup if you can’t find rice syrup but that makes it very sweet and you might need to add more salt to balance that out.

If you like snickers, use peanut butter, peanuts and add chocolate chips (sorry the sugar dealer is coming out again 😅).
If you like Nutella, use roasted hazelnuts and ground hazelnuts instead of almonds, use a hazelnut spread instead of the nut butter (or make your own hazelnut butter by throwing roasted hazelnuts in a food processor). The variations are endless.

Happy baking and let me know if you’re keen on some more recipes!

Lots of love
Jess x

Special treat for my vegan and gluten free friends!
It’s been a hot minute since I’ve last made this slice.
I caramelised the macadamias this time and added choc chips to the base. The more the better 😁

See you tomorrow 💖🍪💖

Jess x