Chocolate Digestives
Print recipe
| Serves | 20 |
| Misc | Freezable |
Ingredients
- 100g coconut oil
- 50g butter (softened and cubed)
- 1/2 cup dark brown sugar
- 1 egg
- 1 cup plain wholemeal flour
- 1 cup brown rice flour
- 1/2 cup linseeds (pulsed in the blender)
- 1 teaspoon baking powder
- 1/2 cup dark brown chocolate buttons
Directions
| Step 1 | |
| Preheat oven to 180C and line two trays with baking paper. | |
| Step 2 | |
| Cream the coconut oil, butter and sugar until pale. | |
| Step 3 | |
| Add the egg and beat well. | |
| Step 4 | |
| Sift over the flours and baking powder, return the husks of the wholemeal flour to the bowl. Add linseed meal. | |
| Step 5 | |
| Fold into the fats and then squeeze into a dough. | |
| Step 6 | |
| Flatten with palms and then roll to about 5mm thick. | |
| Step 7 | |
| Using a 7cm scone cutter (I also did some smaller) cut out biscuits. | |
| Step 8 | |
| Transfer to trays using a spatula and space about 2 - 3cm apart. | |
| Step 9 | |
| Bake for 12 minutes. | |
| Step 10 | |
| Once the biscuits are cooled, to coat with chocolate (totally optional) gently heat 1/2 cup chocolate, drizzle and then spread evenly using a knife. | |
| Step 11 | |
| Store in the fridge to set chocolate and also to keep the biscuits crisp. | |
