I totally love having a cup of tea, coffee or hot chocolate with a biscuit that is firm enough to dunk into the tea. Especially in winter.
These biscuits are very similar consistency to my Citrus Crunch biscuits but I do roll it thicker, so they are not as crunchy. They are not overly chocolate in flavour but have a slight hint. They make a create base for cream fillings or chocolate tops. They are also not overly sweet either, but if you prefer you can cut out the sugar completely.
I usually make these biscuits with the leftover almond pulp I have from making my homemade almond milk.
|Prep time||Cook time||Total time|
|15 mins||20 min||35 mins|
Author: Tracey Francis of Essential Olie
- 2 cup Almond Meal/Flour
- 1 cup Tapioca Flour
- ¼ cup Raw Cacao Powder
- 2 Tablespoon Organic Raw Caster Sugar
- 50g melted Nuttelex or Butter
- 2 Eggs
- 25ml Milk (Dairy or Non-Dairy)
- Preheat oven to 160°C (fan forced).
- Prepare baking trays with greaseproof paper.
- Combine together almond meal, tapioca flour, raw cacao powder, and sugar in a large mixing bowl.
- Melt butter/nuttelex then add to dry ingredients.
- Add whole eggs and milk to dry ingredients, and mix til incorporated. It will be hard to mix, but keep going.
- Roll out biscuit mix on greaseproof paper until it’s at the desired thickness (I usually roll it to approximately 1-2 cms), cut with a cookie cutter and put onto prepared baking tray.
- Bake for 20 minutes.
- Allow to cool completely then eat.