• 8-10 min (resting 1-2 days)
  • 80 - 100 pieces


  • 500 g Jakobsens Dark Agave Syrup
  • 250 g muscovado sugar
  • 125 g butter
  • 2 tbsp. orange juice
  • 1 tsp. grated orange peel
  • 2 tsp. cinnamon
  • 2 tsp. ground cloves
  • 2 tsp. ground ginger
  • 12 g potash
  • 850 g wheat flour
  • 30 g almond flakes


1. Put the syrup, sugar, butter, orange juice, orange zest and spices in a saucepan. Bring to the boil and stir until the butter is melted.

2. Stir the potash into a little cold water and add this to the butter mixture. Take the pan off the heat and add the wheat flour and almond flakes to the hot mixture. Knead the dough well until it becomes smooth (use a mixer if necessary, as the dough is quite tough).

3. Roll the dough into sausages about 4-5 cm in diameter, wrap them in cling film and leave them to rest in the fridge (preferably for several days).

4. Cut the brownie dough into thin slices and place them on a baking tray lined with baking paper. Bake the brown biscuits at 175 degrees for 8-10 minutes and leave to cool on a baking tray.

Pack the brownies in a box with a tight-fitting lid.


Taste the natural

We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.

See our products here