My husband Howard, son Ted and I love chocolate. Well Ted and I enjoy it slightly more than Howard but I know he won’t say no to a homemade chocolate biscuit/cookie. I like dark chocolate, for anyone who is interested, hm-mmm, Howard and Ted prefer milk chocolate. When I make chocolate biscuits I’m always weary of how much cacao powder to use in a recipe.
Howard and Ted have never told me the biscuits have to much chocolate. In fact, the first time I made these biscuits they told me there was to much salt. Hence the reason why it’s optional. I love sea salt dark chocolate but as I discovered Howard and Ted weren’t so keen. The chucky chocolate biscuits they loved but the salt wasn’t for them. It was worth a try. Personally I liked them both ways and so did a friend of mine.
Do you love chocolate and sea salt or are you just a plain chocolate kind of person? Let me know in the comments below and please don’t forget to like and follow me.
- Baking tray
- Fish slice
- Mixing bowl
- Stirring spoon
- Biscuit/cookie cutter
- Buckwheat flour x 200g
- Tapioca or brown rice flour x 100g plus extra for dusting
- Raw cacao powder x 50g
- Ground sweet cinnamon or ground cinnamon x 1 tsp
- Baking powder x 2 tsp
- Sea salt or himalayan pink salt x 1 tsp
- Butter or ghee x 200g plus extra for grease
- Coconut sugar x 150g
- Eggs x 2
- Weigh and measure all the ingredients.
- Put the sea salt or himalayan pink salt (optional)and buckwheat flour, tapioca or brown rice flour, raw cacao powder, ground sweet cinnamon or cinnamon and baking powder into the large mixing bowl.
- Stir all these ingredients together with the spoon.
- Next add the softened butter and coconut sugar into the other large mixing bowl.
- Cream these ingredients together with the electric whish until light and fluffy.
- Break the egg into the cup and beat it with the whisk.
- Now mix the flour mix into the creamed butter, sugar and egg mixture
- It might be slightly crumbly at first but keep kneading until it forms a stiff dough.
- Wet your hands under the tap as this will stop the dough from sticking.
- Grab a piece of the mixture and flatten it between your hands.
- Put the biscuit/cookies onto a tray and repeat this process with the rest of the dough.
- You may need to dampen your hands a couple more times before you finish with the dough.
- Place the tray/trays of biscuits into the fridge for at least 30 minutes.
- Putting the tray/trays of biscuits into the fridge will help to harden the dough and make them slightly crunchie.
- Preheat the oven to 180°C.
- Lightly grease a baking tray.
- Place all the biscuits/cookies onto the greased baking tray.
- Place in the oven for 10 – 15 minutes.
- When they are golden brown, remove from the oven and leave to cool on a wire rack.
- Serve and enjoy.
Sea Salt (optional) Chucky Chocolate Buckwheat Biscuits/Cookies were a hit without the salt for Howard and Ted. For me and a friend we loved these biscuits both ways. These would make a great present for a friend or relative especially at Easter. I love to give presents to friends and family but I do enjoy gifting myself occasionally too. Either way these are great to have in the house this Easter. However you decide to eat these biscuits/cookies, as always, please enjoy. Thank you xxx