Join me on Weds 15th April for cooking with Kids - the treat edition. We'll be making a healthy version of Chocolate Digestives. These super simple, and really delicious biscuits, can cut into any shape your kids fancy. Eat them plain or finish with chocolate too. I'll be doing the chocolate version with homemade chcoclate too!
Use zoom code 678 816 362 to get on live or join on FB in our Rise with Us group.
Baking tray and rolling pin or a tall glass to roll the dough
125g Brown flour – I’m using gluten free Brown Teff
125g Oats made into flour in your blender or nutribullet
50g Sugar – I’m using Coconut Sugar
1 tsp Baking powder
¼ tsp salt
75g Oil – I’m using coconut oil but you can use melted butter or olive oil, rapeseed oil or another vegetable oil
125g Chocolate – I’m making my own (and will show you how) but you could melt an Ester egg or bar of chocolate!
For my chocolate you need
100g Cocoa butter or coconut oil
2 tbs Coconut oil
60g Cocoa powder
4 tbs Maple syrup or other liquid sweetener – honey, agave etc
Preheat the oven to 180 degree C /350 degree F or gas mark 4
In a large bowl combine the flour, oats, baking powder, sugar and salt.
Pour in the melted coconut oil and stir to combine then add enough freshly boiled water to make it all come together - 2-6 tablespoons should be enough. You want it to form a soft, pliable dough.
While still in the bowl knead with your hands until it becomes smooth.
Add a sheet of baking parchment/greace proof paper to your working surface. Place the dough on it and add another piece of paper on top of the dough. Roll out until the dough is about 4mm thick. Using the baking parchments ensures the dough doesn’t stick to the rolling pin. Remove the top paper and cut into your desired shapes. You should get about 18 biscuits though you may have to reroll the dough a couple of times before it is all used up.
Transfer to a baking sheet, again lined with baking parchment and bake in the centre of the oven for 10 - 12 mins. You want to get them out just as they're starting to colour. Transfer to a wire rack to cool and crisp up.
While cooling make the chocolate.
In a bain maria, a bowl on top of a saucepan of hot water, melt the cocoa butter, coconut oil and maple syrup. Stir to combine then whisk in the cocoa powder with a balloon whisk. Keep whisking until all lumps have dissolved.
Once cool dip in chocolate and return to the wire rack until the chocolate is dry. Store in an airtight container with baking parchment between each layer so they don’t stick together.