These biscuits just about melt in your mouth. They are just so… yum.
I make them with brown rice flour (why not increase the fibre whenever you can) and the sweeteners I’ve used are coconut palm sugar and a caster sugar/stevia combo. I like to bake without dairy but if you want to substitute the fat for butter go right ahead.
This recipe also makes a bumper batch of about 36 biscuits (depending on how big you roll them). They disappear surprisingly quickly so you need about 36 I reckon!
Orange, macadamia & dark chocolate biscuits
- 1 cup dairy free butter alternative
- 1/4 cup caster sugar/stevia blend (or 1/2 cup caster sugar)
- 1/2 cup coconut palm sugar (or 1/2 cup brown sugar)
- 1 egg, lightly beaten
- 2 1/4 cup brown rice flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt (I used pink Himalayan salt)
- zest of one orange
- 120g dark chocolate (I use 85%) chopped into little chips
- 1/2 cup macadamia nuts, chopped
- 1 tablespoon of uncrystallised ginger, chopped, optional (it’s very good)
- Preheat oven to 180°C.
- Grease two large biscuit trays.
- Beat butter and sugars until creamy.
- Add egg and beat until combined.
- Mix in flour, baking soda and salt until combined well.
- Add orange zest, chopped chocolate, macadamia nuts and uncrystallised ginger. Mix well until all of the flavourings are evenly distributed through the dough.
- Roll into heaped teaspoonfuls and place on biscuit trays.
- Bake for 10 minutes or until golden. Allow to sit on try for a minute or so, before transferring to a wire rack.
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