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It has been a while since my last post due to my computer having major issues. Thankfully these are all fixed and it is back to business once again.

I have been making these biscuits for a while now and they have become one of my grandsons favourites. Originally a recipe from Country Women’s Association Biscuits and Slices  recipe book which I read recently. 

Because I am trying to incorporate spelt flour and other healthier options in to some of my cooking, I felt this recipe would lend itself very well.

I decided to put a nut (in this case cashew) on top of the biscuit and sprinkle some of them with salt for a point of difference.

This is one of the easiest biscuit recipes to make, but if you want to obtain a nice shape you do need to let the mixture sit a while to become more firm.  These biscuits are not sweet, in fact to some they may seem bitter due to the 70% cocoa used. If you want a sweeter biscuit lower the % of cocoa in your chocolate choice.

On this batch of biscuits I changed the nut to a macadamia which also went really well with the chocolate. You can leave the nuts off and just have them plain or use any thing else, like chocolate chip, cherry, etc.

I hope you enjoy these as much as we do.

Not So Sweet Chocolate Spelt Biscuits

2016-09-13 09:31:33

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Ingredients

1. 125g cooking chocolate 70% cocoa (see notes below)
2. 125g butter softened
3. 2 tablespoons coconut sugar (you can substitute normal sugar)
4. 2 tablespoons condensed milk
5. 1 cup spelt flour
6. 2 teaspoons baking powder
7. Optional - nuts for topping

Instructions

1. Pre-heat oven to 180˚C.
2. Line a tray with baking paper.
3. Melt chocolate over a pot of hot water stirring occasionally (or use a microwave)
4. In a separate bowl cream butter and sugar together.
5. Add condensed milk and melted chocolate to creamed mixture.
6. Sift flour with baking powder and add to chocolate mixture.
7. Put small balls of mixture onto baking trays (see notes below).
8. If using, put nuts etc on top of biscuits.
9. Bake for 15-20 minutes.
10. Cool on trays and then put on cooling racks.
11. Store in an airtight container.

Notes

1. For a slightly sweeter biscuit lower the % of cocoa in the chocolate you use.
2. Mixture needs to cool a little to allow for ease of rolling mixture into balls.

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