Months ago, I introduced you to my version of solid dunk-worthy biscuits . I fill my pantry with another healthy rendition.
My latest attempt is a British biscuit that we’re all familiar with.
It’s a chocolate digestive.
I was feeling artistic the other day, which is why I coated it with this mosaic masterpiece.
But beneath the decadent layer, it’s still the good old classic.With a healthy twist, of course!
What’s inside this batch of biscuits?
I made them with a dash of nutritious baking alternatives, a splash of melted chocolate, and creamy peanut butter. Together the nutty, chocolaty combination elevates the distinctive digestive flavor.Print
- 1 cup GF oat flour
- 3/4 cup plain GF flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 3 tbsp almond milk
- 1/4 cup peanut butter
- Melted dark chocolate for coating
- Preheat oven to 180°C
- Mix the dry ingredients in a large bowl. Then pour in melted coconut oil, maple syrup and milk.
- Whisk until combined.
- Dust your countertop before rolling out the dough. Try to get a ¼ inch thickness with a rolling pin.
- Cut out the cookies with a round/square cookie cutter.
- Assemble them (½ an inch) apart on a lined baking sheet.
- Bake for 15 mins. Then set aside to cool.
- Dip each cookie into a pool of melted chocolate then transfer them on a cooling rack.
- Drizzle cookies with peanut butter.
- Use a toothpick/sharp knife to create the swirls.
- Pop it in the fridge to set.
Voila! You’ve got a jar of digestives ready for tea time. I promise that these babies will survive a dip in your cup without crumbling.
Also, if you can resist their delicious allure, then they’ll last for at least a week.
P.S: Stay tuned for a scrumptious surprise next week.