Choc-Fudge Macadamia Biscuits

Choc-Fudge Macadamia Biscuits (Makes 7 large biscuits):

Prep time: 5 minutes

Cook time: 10 minutes

 Ingredients:

  • ¾ cup (83 g) Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
  • ¼ cup (20 g) cacao powder, loosely spooned into measuring cup and levelled off
  • ½ cup coconut sugar
  • ¼ tsp bicarb soda
  • 1 large egg
  • 3 tbsp coconut oil, melted
  • 1/3 cup macadamia pieces OR for nut-free, double-choc flavour use 1/3 cup (40 g) dairy-free baking chocolate (e.g. Pana or Pico brand)

Method:

  1. Preheat oven to 180 degrees Celsius (non-fan forced).
  2. Line a baking tray with parchment paper.
  3. In a medium bowl, sift in Grain Free Flour Mix, cacao powder, coconut sugar and bicarb soda, mixing to combine.
  4. To a separate bowl, add coconut oil and egg, whisking to combine.
  5. Add wet ingredients to bowl of dry ingredients, stirring until fully combined.
  6. Fold in macadamia pieces using a wooden spoon.
  7. Take a tbsp portion of dough at a time and roll out individual biscuits using hands before pressing gently down onto the baking tray to form circular discs. Leave a few centimetres between biscuits to allow each biscuit enough room to spread.
  8. Bake in the middle of the oven for 10 minutes.
  9. Remove from the oven and allow to cool and become firm before removing from the tray.

TIP: To prevent biscuit dough from sticking to hands, wet hands frequently by placing a bowl of filtered water on the side whilst rolling out biscuits by hand.

For best results, we strongly recommend measuring out flour and cacao powder by weight and not cups.