Vanilla Biscuits by Relauncher Alison



Biscuit Ingredients
  • 2 eggs
  • 2 TBS rice malt syrup
  • 1 tsp vanilla
  • 1 tbs bicarb soda
  • 200g butter
  • 3 tsp raw honey
  • 2c gluten free self raising flour
  • 2c quick oats
  • 2c desiccated coconut

Gooey Chocolate Topping

  • ½c Damn Sugar cacao hot chocolate
  • 1 TBS Spiral Organic Coconut Sweet Spread

Method:

  1. Place eggs, rice malt syrup, vanilla, bicarb soda, honey and melted butter in a mixer and blend until well combined
  2. Add self raising flour and mix well
  3. Add oats, then mix well
  4. Add desiccated coconut and mix well until the mixture resembles cookie dough
  5. Roll mixture into individual biscuit balls, and place on a lined tray
  6. Bake at 180 degrees for approximately 15 – 18 minutes until golden
  7. Remove from oven and allow to cool
  8. When the biscuits are cool, it’s time to make the topping!
  9. Place the Damn Sugar mixture and coconut sweet spread in a bowl. Heat until the ingredients have melted and the mixture has a smooth consistency.
  10. Stir until well combined
  11. Add a slight amount of boiling water if needed
  12. Place a dollop of gooey chocolate topping on each biscuit and decorate as you wish
  13. Store in the fridge to harden the chocolate, or leave out and serve as gooey chocolate! Makes approximately 18 biscuits!

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