Homemade Savoury Lemon Thyme Biscuits & Sunflower Pesto Dip

July 27, 2019

Great for  entertaining or a picnic hamper starter, this mighty little duo packs a mouth-watering punch. 100% vegan. Thanks for the recipe @laura_hobby_baker.


cookie cutter of your choice

200 g plain, gluten free flour

1 tsp xanthan Gum

1 pinch salt

200 g frozen plant based Nuttelex

3 tbsp nutritional yeast (in replacement of dairy cheese such as parmesan)

1/2 lemon, finely grated

1 tbsp chopped thyme (herb)

6 sprigs of lemon thyme for decorating platter

Sunflower Pesto Dip

1/2 cup sunflower kernels

2 large garlic cloves, peeled

2 cups baby spinach

1/2 cup basil leaves

1/4 tsp salt (for seasoning)

2 tbsp nutritional yeast

3/4 cup olive oil


Savoury Lemon Thyme Biscuits

1Pre-heat oven to 180°C.

2Combine all ingredients in a bowl and mix with a fork.

3Once ingredients are combined, using your hands, make the dough into a ball, wrap in cling wrap and allow to rest in the fridge for 1 hour.

41 hour later after the dough has rested and chilled, roll it out between 2 pieces of backing paper.

5Use your chosen cookie cutter to cut out your biscuit shape - just be sure to keep the dough in the fridge between rollings.

6Bake for 15 - 20 minutes in the oven.

Sunflower Oil Pesto Dip

1In a food processor put everything & pulse, then add in the olive oil give it another mix until there is a medium thickness consistency.