Afghan Biscuits
Crunchy, chocolatey Afghan Biscuits made without gluten or butter. A Kiwi favourite! Makes 18 small cookies.
Equipment
- Pyrex jug
- Saucepan or pot
- Baking tray
- Mixing bowl
Ingredients
Afghan Biscuits:
- ½ cup coconut oil
- 100 g dairy free dark chocolate
- ½ cup coconut sugar
- 2 tablespoons coconut milk tinned, full fat
- 2 teaspoons vanilla extract
- 1 cup buckwheat flour
- ¼ cup almond meal
- ¼ rounded cup cacao powder
- 2 cups cornflakes
- ½ teaspoon coarse sea salt
- ½ teaspoon baking soda ensure this is fresh
Thick Icing:
- 1/4 cup raw cashew butter unroasted is best
- ¼ cup pure maple syrup
- ¼ cup raw cacao powder
- 1 tablespoon coconut milk
- ½ teaspoon vanilla extract
- pinch coarse sea salt
- 12 walnut halves to top
Instructions
- Pre-heat oven at 165˚C (329˚F).
- In a bowl, sift and combine buckwheat flour, almond meal, cacao powder, cornflakes, salt and baking soda.
- Combine coconut oil and dark chocolate in a pyrex jug and stand in a saucepan filled with boiling water. Stir until melted, then add coconut sugar, coconut milk and vanilla, continue to heat until smooth, then pour over the dry mixture and use a spatula to combine.
- Shape the mixture into rounds, about 1 tablespoon per, and space evenly on a tray lined with baking paper.
- Place on a rack in the middle of your oven and bake for up to 12 minutes. Remove and let cool entirely before icing.
- Icing:
- Combine all ingredients in a pyrex jug and stand in a saucepan filled with boiling water. Stir vigorously to melt and combine, the texture should be thick.
- Remove from the heat then use a teaspoon per mixture to ice the biscuits. Top with half a walnut. Enjoy!
Notes
- Sorghum and oat flours will work just fine in place of the buckwheat
- Raw, unsalted cashew butter works better than roasted (taste wise)
- Choose a quality, dairy free dark chocolate
- Don't skip the cornflakes! They're the best part
- Biscuits are great without the icing if you can't be bothered
- Check in on them at the ten minute mark so they don't burn
- Store in an airtight container
- Nutrition panel is per serve, and an estimate only
Nutrition
Calories: 188kcalCarbohydrates: 18.6gProtein: 3.4gFat: 12gSaturated Fat: 7.7gSodium: 66mgFiber: 2.8gSugar: 7gIron: 1.6mg
Tried this recipe?Let us know how it was!