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.
Sunflower Pesto Dip
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.