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This is a fabulous, easy to make biscuit for kids snacks or a gift. They freeze really well (either the dough or the finished biscuit) so they are great for batch baking and stocking your freezer with healthy snacks or gifts.

Ingredients

  • 50g (¼ cup) butter or coconut oil, melted
  • 85g (¼ cup) sweetener (rice malt syrup, maple syrup or honey)
  • Zest of one orange, finely grated
  • 3 tablespoon fresh orange juice
  • 1 teaspoon vanilla essence
  • Pinch sea salt
  • ¼ teaspoon bicarbonate of soda
  • 215g (1¾ cups) wholemeal spelt flour

Chocolate coating

  • 200g dark chocolate, broken into squares
  • 1 tablespoon coconut oil

Method

Place the butter or coconut oil, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined. Thermomix melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4. Add the bicarbonate of soda and mix well. Thermomix 5 seconds, speed 4.

Add the spelt flour and mix until combined. Thermomix, lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.

The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water. Place the dough onto a piece of baking paper and roll it into a log (about 5cm in diameter).

Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge). Preheat the oven to 180℃ before slicing the dough.

Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes. Allow to cool fully on the tray (they firm as they cool).

For the chocolate coating

Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted. I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated). Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.

Time saving tip: If you can’t be bothered with the chocolate coating, press a chocolate button into each biscuit before baking.

Variations

Gluten-free
Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons arrowroot. This dough is firm but sticky so wet your hands to shape it into the log. Another GF option is a good quality gluten-free premix (link to your mix).

Dairy-free and vegan
Use a dairy-free chocolate.

Fructose-friendly
Choose rice malt syrup as your sweetener and 98 per cent dark chocolate.

Nut-free
Choose the coconut oil (or even melted butter) for your fat.

Coconut-free
Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.

Georgia Harding

Georgia Harding  

Georgia is a Naturopath (19 years exp.), mum, cookbook author and creator of The Well Nourished Lunch Box Challenge. She shares her inspiring health advice and free, nourishing, family friendly recipes on her popular website // www.wellnourished.com.au