Tasty Choccy Biscuits

It’s nearly time for the Easter Bunny to arrive. If your like me and you can eat a lot of the chocolate sold in the shops or you fancy a change this year then these are the biscuits for you. Even if you can you could still enjoy this yummy sweet treat. My husband Howard and son Ted are my biggest biscuit fans and they gobbled these up as soon as they could. These biscuits are very tasty and we will definitely be baking a batch of two this Easter. We hope you will too. Below is a video and recipe for you.

What your favourite chocolate biscuit? Let me know in the comments below and please don’t forget to like and follow me.

Equipment

• Blender
• Blender spatula
• Teaspoon
• Tablespoon
• Mixing bowl
• Small saucepan
• Mixing spoon
• Baking tray
• Cooling rack

Ingredients

• Gluten free oats x 200g
• Rice flour or plain flour x 100g
• Almond flour x 100g
• Raw cacao powder x 50g
• Collagen x 2 scoops (optional)
• Ground flax seed x 2 tbsps
• Pumpkin seeds x 2 tbsps
• Salt x 1 – 2 pinches
• Ghee, butter or coconut oil x 150 grams
• Vanilla extract x 1 tsp
• Coconut water or milk x 50mls or less

Method

• Put the gluten free oats, rice flour, almond flour baking powder, raw cacao power, collagen, ground flax seed, pumpkin seeds and salt into the blender.
• Blender all of these ingredients together until a fine flour is formed.
• While the ingredients are in the blender you may need to push them around the cup with the spatula the blender comes with.
• It will help to move and blend the ingredients.
• Once you have made a flour put it into a large mixing bowl and set these ingredients to one side.
• In the small saucepan melt the ghee, unsalted butter or coconut oil.
• Remove from the heat and add in the vanilla extract.
• Stir these ingredients together.
• Pour over the melted butter over the flour and mix together until a dough ball is formed.
• The mixture may be a little dry and if so add a little milk or coconut water to the dough until it forms a ball.
• You may need to put your hands in to form the ball.
• Spread the extra brown rice flour or plain flour across the board you are using to roll out the dough.
• Roll out the dough to about a half centimetre thickness.
• Use the cutter and make your biscuits.
• Put the cut biscuits onto the chopping board and place into the fridge for 30 minutes.
• Meanwhile preheat the oven to 180°C or gas mark 4.
• After 30 minutes remove the biscuits from the fridge.
• Place on the baking tray and bake for around 10 – 12 minutes or until golden brown.
• Finally place on a cooling rack and leave to cool.

Tasty Choccy Biscuits were so delicious. They are easy to prepare and cook. They will last about two weeks if stored in an airtight container. They make a brilliant gifts for friends and relatives. As I said Howard and Ted didn’t turn their noses up at a jar of these cookies. However or whoever you decide to eat this dish, as always, please enjoy. Thank you xxx