My favourite snack has always been biscuits. I loved biscuits as a child and I still enjoy one or two today. When I decided to give up processed foods and sugars, biscuits I have to say were the one food I thought I would miss the most. By giving up processed sugars it has unmasked a gluten intolerance. Even if I wanted to, I couldn’t go back to shop bought biscuits.
Nowadays I like inventing and making my own biscuits. As a child I loved a custard cream but I was also partial to a chocolate biscuit too. So I started to think about a combination of the two biscuits. As I’m not very good on dairy, I decided to use coconut cream instead. It made a brilliant alternative to cream. The biscuits were crunchy with a coconut cream filling. Delicious and so worth trying.
- Mixing bowl
Ingredients for the coconut cream
- Coconut Cream x 100mls
- Maple syrup x 1 tbsp
Method for the coconut cream
- Pour the coconut cream into the mixing bowl and add the maple syrup.
- Stir these ingredients together and put the bowl into the fridge.
Equipment for the biscuits
- Mixing Bowl
- Mixing spoon
- Small saucepan
- Stirring spoon
- Rolling pin
- Chopping board
- Baking trays
Ingredients for the biscuits
- Gluten free oats x 200 g
- Brown rice flour or plain flour x 100 g
- Coconut or brown sugar x 100 g
- Cinnamon x 1 tsp
- Baking powder x 1 tsp
- Coconut oil x 125 g
- Almond butter x 125 g
- Maple syrup x 125 mls
- Put the oats into the blender and blend until they are oat flour.
- Pour the oats into the mixing bowl along with the brown rice or plain flour, coconut or brown sugar, cinnamon and baking powder.
- Now melt the coconut oil in the small saucepan.
- Add the maple syrup and almond butter and stir these ingredients together with the spoon.
- Pour the sauce pan ingredients over the ingredients in the large bowl.
- Mix together until a large dough ball has formed.
- If the mixture is dry, add a milk of your choice.
- Add a little bit at a time until a dough ball forms.
- Grab a piece of the dough and put it onto the chopping board.
- Dust the rolling pin and dough ball with a little extra flour.
- Roll the dough out until it’s about 1/4 centimetre thick.
- Cut the dough with a cutter size and shape of your choice.
- Repeat this process until all the dough is used.
- Put the biscuits onto the chopping boards.
- Preheat the oven to 180 °C or gas mark 4.
- Place in the fridge for at least 30 minutes.
- Then after 30 minutes place on the baking trays.
- Bake for 12 – 15 minutes or until golden brown.
- Remove from the oven and leave to cool.
Method for putting the biscuit and the cream together
- Remove the cream from the fridge.
- When the biscuits have cooled completely, take one and spread the cream on the base of it.
- Place a biscuit on top and put it into an airtight container.
- Repeat the process until all the biscuit have cream inside.
- If it’s warm weather, place the biscuits in the fridge.
- However, if it’s cooler you can keep them in the kitchen.
- Please be aware that the cream is not set, so the biscuits may go a little soft with the cream centre.
- Once all the biscuits have been filled, serve and enjoy.
Chocolate Coconut Cream Biscuits are simply delicious. I love coconut and chocolate together and they make a great biscuit. So these biscuits are not my old favourite custard cream, but they do make a fantastic alternative. Remember, once they have the cream centre they may go slightly soft. So you can make them as you go, or personally, I like them a bit softer. However you decide to eat these biscuits, as always, enjoy.
What was your favourite biscuit as a child? Let me know in the comments below and please don’t forget to like, comment and follow me. Thank you. xxx