Homemade HobNob Biscuits
The English tea-dunking classic biscuit but without the cane sugar – and they’re gluten free! Lovely!
Preheat the oven to 180⁰C and line a baking tray with baking paper.
Mix together the quinoa flakes, buckwheat flour, baking soda and salt.
In a separate bowl, cream together the coconut and Rice Malt Syrup.
Add the flours to the creamed coconut oil and Rice Malt Syrup, and mix well with a wooden spoon.
Roll the mixture into walnut shaped balls. Flatten each ball slightly and place on the lined baking tray. Ensure that you leave about 3cm between each biscuit as they will spread in the oven.
Place into the oven and bake for about 10 minutes or until golden brown.
Once golden brown, remove from the oven and allow to cool on the tray.
Make the Clean chocolate according to the recipe (or melt 100g of good quality, organic dark chocolate over a pan of simmering water).
Once the biscuits have cooled completely, spread each of them with a spoon of melted chocolate. Leave on the tray and place in the fridge to ensure that the chocolate sets completely. The biscuits will last up to about a week in an air tight container.