What if we could hack into a favourite and personalise the recipe with some healthier ingredients?
Ingredients:
100g Oats
30g Oat flour
50g Almond flour
80g Maple syrup
80g Coconut oil (melted)
85g Dark chocolate (vegan if making vegan version)
½ tsp salt
Method:
Preheat oven to 160⁰C (fan), line two baking trays with parchment paper.
In a bowl, mix the oats, oat flour, ground almonds and salt. Then add in the maple syrup and coconut oil, mixing well to combine.
Roll small amounts of the mixture into balls and place on the prepared baking tray leaving lots of space in between, (you should make appx 14-15 biscuits). Using the back of a spoon flatten the balls so they are about 2cm thick, (they should form larger flatter circles).
Bake for appx 13-14 mins, until they are slightly golden and firmish to touch. Take out of the oven and allow to fully cool.
Melt the chocolate, either in a bain-marie or slowly in a microwave. Using a spoon, drizzle a little over the centre of the biscuit and spread it out. Place in the fridge to set for 10 mins.
Enjoy
Gaby Van Clarke
Gaby’s too busy compiling her first book, so she has left this intro to me. Some things retain an aura long past their sell by date. On a 1978 work visit to Vienna I missed a visit to the Hotel Sacher and a chance to savour their famous chocolate cake, the Sacher Torte. It’s more
