EASY PEASY HIGH PROTEIN/FIBRE CHOCOLATE BISCUITS: dairy free

These gorgous little biccies are a healthy twist on the easy 4-ingredient shortbread.

They're dairy free, replace wheat with spelt flour and include high protein almond flour.

Yes, they are a bit more expensive than some but in 67's view are worth it.  If you'd rather bake a more frugal biscuit, replace plant fat with butter or margarine and use ordinary flour.

The dough is a doddle to make but does need to sit in the fridge for a couple of hours or overnight before baking.

Unlike shortbread, the biscuits are not crisp, more a delightful blend of cookie and cake.  Enjoy!

The amount is for a small household but multiples easily.

Cost: £2.50'ish (10/24)

Makes: 12'ish biscuits

Ingredients:

100gm/3.5oz plant butter cut from a solid block and softened (67 used Timor)

             25gm/3/4oz white sugar +

         15gm/generous 1/2oz brown sugar 

                 OR 40 gms/1.4oz white sugar

         1/2 tsp vanilla OR instant coffee mixed with 1/2 tsp warm water

     

         60gm/2.1oz plain white spelt flour +

         20gm/3/4oz wholemeal spelt +

         40gm/1.4oz ground almonds

               OR 80gm/oz white spelt plus 40 g/xxoz ground almonds 

         20gm/3/4oz good cocoa

     

Method:

1. Whip fat until structure breaks down (a few seconds); beat in sugars until pale & fluffy - a few minutes; blend in vanilla or coffee
2. Add flours; mix until clumps of dough form; gather them together into a ball, form a thick sausage-shaped roll 5-6 inches long by rolling in a piece of cling film that's longer than it is wide, twisting both ends to even out bumps, lumps and air pockets; shape into a square, triangle or round-shaped roll 
3. Refrigerate at least 1 hour OR freeze (when ready to bake, defrost overnight) 
4. Preheat oven or air fryer to 180c/350f
5. Slice roll into generous finger-sized biscuits.  They'll be rather soft; lift the cookies onto the cooking tray with a lightly floured palette knife. Re-roll scraps and repeat. 
6. Bake 10-12 mins; leave on pan 10 mins, move to a cooling rack   
7. When cold, serve plain, or drizzled with - or partially dipped in - dark chocolate OR drizzle with flowing non-dairy butter-cream icing (start with 1/3 cup icing sugar mixed with 1/3 tsp plant milk )
8. Store leftover cookies in an airtight container

Comments:

Tips:

• wholemeal flour and brown sugar can be replaced with white

Please leave a comment in the box below



This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.