choccyorangey biscuits
2 ½ cups nut meal (almond for a neutral flavour, hazelnut if
you want a little Nutella-like hint)
½ tspn bicarb soda (baking soda)
2 -3 tblspn raw cacao powder
120g butter, organic or biodynamic, softened and cut into
small chunks
2 tblspn rice syrup or natural organic maple syrup
1 teaspoon cinnamon
zest of 1 orange, organic (you don’t want spray residues or
wax in your bikkies)
Preheat oven to 180C. Grease a baking tray with a little
butter. Pop all ingredients in a food processor and blend until the mixture
comes together (you may need to scrape and blend again). Spoon heaped teaspoons
of biscuit mixture onto the baking tray and press down with your hand to
flatten a little. Bake for 8 minutes. When cooled slightly, remove carefully
and allow to cool the rest of the way on a wire rack (or in the fridge if you’re
inpatient).
If you want a crunchier biscuit, bake for a little longer
and allow to cool on a wire rack.
Variation: try
these with a few drops of food grade peppermint oil instead of orange zest.
Oooh these look so delish! I liek the idea of keeping them in the fridge to make them all fudgey too x
ReplyDeleteThese sound perfect for the little munchkin's lunch boxes (and their Mothers's too). We are all out of Maple syrup at the moment (such is life on a small isolated island) but surely I could use honey?
ReplyDeleteYou could use honey but just be aware that when honey is heated over 35C it loses much of it's nutritional value. I tend to avoid using honey in baked goods for this reason. Try rice syrup? Alternatively, unrefined coconut sugar? It does contain fructose but it has many minerals and you're only using 2 tablespoons.
DeleteI made these tonight with hazelnut meal, Maria. They're delicious. Crunchy on the outside and gooey in the middle. Thanks for the recipe.
ReplyDeleteKristy