Ingredients
- 1 cup gluten-free plain flour, plus extra for dusting.
- 2 teaspoons granulated stevia.
- 1/3 cup raw cacao powder.
- 75 g unsalted cold butter, diced.
- 1/4 cup milk (any kind, though full-fat dairy is best).
Ganache
- 2 tablespoons unsalted butter, at room temperature.
- 2 tablespoons rice malt syrup.
- 2 tablespoons raw cacao powder.
Chocolate coating
- 100 g dark (85-90% cocoa) chocolate, chopped into small, even-sized pieces.
Directions
- 1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4 and line a tray with baking paper.
2. Place the flour, stevia, cacao powder, butter and milk in a food processor bowl and process to make a firm dough. Transfer the dough to a lightly floured work surface and knead until smooth. Roll the dough out between two sheets of baking paper to make a rectangle (about 5mm thick). Cut into 16 equal sized smaller rectangles. Transfer to the baking tray and bake in the oven for 10 minutes.
3. Meanwhile, to make the ganache, place all ingredients in a small bowl and beat until fluffy.
4. Remove the biscuits from the oven and allow to cool. Once cooled, spread a thin layer of ganache over eight biscuits and top each one with another biscuit, sandwiching them together. Place in the fridge while you make the chocolate coating.
5. Melt the chocolate slowly in a microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn't touch the water). Dip each biscuit sandwich in the melted chocolate and place on the baking paper. Return to the fridge to set before serving. Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.
Note
Yep, you can still eat chocolate when you quit sugar (it must be the good stuff though). Find more chocolatey goodness in our Chocolate Cookbook.
You know, a clearly bastardised version of the Big Food one, renamed to avoid being sued. And, yes, you can still drink your tea through one.
Ingredients
- 1 cup gluten-free plain flour, plus extra for dusting.
- 2 teaspoons granulated stevia.
- 1/3 cup raw cacao powder.
- 75 g unsalted cold butter, diced.
- 1/4 cup milk (any kind, though full-fat dairy is best).
Ganache
- 2 tablespoons unsalted butter, at room temperature.
- 2 tablespoons rice malt syrup.
- 2 tablespoons raw cacao powder.
Chocolate coating
- 100 g dark (85-90% cocoa) chocolate, chopped into small, even-sized pieces.
Directions
- 1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4 and line a tray with baking paper.
2. Place the flour, stevia, cacao powder, butter and milk in a food processor bowl and process to make a firm dough. Transfer the dough to a lightly floured work surface and knead until smooth. Roll the dough out between two sheets of baking paper to make a rectangle (about 5mm thick). Cut into 16 equal sized smaller rectangles. Transfer to the baking tray and bake in the oven for 10 minutes.
3. Meanwhile, to make the ganache, place all ingredients in a small bowl and beat until fluffy.
4. Remove the biscuits from the oven and allow to cool. Once cooled, spread a thin layer of ganache over eight biscuits and top each one with another biscuit, sandwiching them together. Place in the fridge while you make the chocolate coating.
5. Melt the chocolate slowly in a microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn't touch the water). Dip each biscuit sandwich in the melted chocolate and place on the baking paper. Return to the fridge to set before serving. Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.
Note
Yep, you can still eat chocolate when you quit sugar (it must be the good stuff though). Find more chocolatey goodness in our Chocolate Cookbook.