Recently I’ve been craving a chocolate biscuit with a crumbly and crunchy texture and I think I’ve nailed it with this recipe. I’ve tried a similar recipe before with spelt flour but after a recent diagnosis with coeliac disease I decided I’d venture away from the standard baking flours and go for brown rice instead.
This recipe is easily adjustable as you can swap out flours and sources of fat according to your own preferences. They can also be paleo friendly if you use a paleo-friendly flour. They taste great straight out of the fridge alongside a cup of tea.
Salted Caramel and Chocolate BiscuitsMakes 22 small or 11 large biscuits
80g Ground Almonds
130g Brown Rice Flour (You can also use blitz oats in a blender and use that instead)
1/2 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Himalayan Pink Salt/ Sea Salt
1/2 cup Coconut Oil
2 Tbsp Almond Milk
2 heaped Tbsp Almond Butter
1/2 cup Maple Syrup
1 tsp Vanilla Essence
I used 30g Nobó Smooth and Creamy Chocolate and 30g Loving Earth Caramel Chocolate but you can use whatever dairy free chocolate you’d like
- Preheat a fan assisted oven to 180 degrees Celsius.
- Combine the dry ingredients in a large mixing bowl.
- Melt the coconut oil in a saucepan over a low heat being careful not to overheat it.
- Combine the coconut oil with the wet ingredients and then add them to the mixing bowl.
- Mix until a dough forms. You will have to use your hands for this.
- Flour a dry surface and roll out your dough with a rolling pin. Use a cookie cutter to cut out your biscuits and place them on a lined baking tray.
- Bake in the oven for 12-15 minutes until golden brown. Allow them to cool for 20 minutes.
- Melt your chocolate of choice and use a spoon to drizzle it onto the biscuits. Put in the fridge for 30 minutes until the chocolate has set.
I’d love to know what you think of these biscuits if you give them a try. Please feel free to tag me in pictures of your creations and let me know if you have any tweaks for the recipe 🙂
Until next time,