Recipe by Sarah Wilson from I Quit Sugar: Simplicious
This recipe is delicious and soo much like the real thing, you can even drink your tea through them. There are a lot of steps to do, however the result is super yummy. I loved making these and had a lot of fun eating them too. The ingredients are also a bit healthier which makes this recipe even better because it doesn’t have as much sugar. Super delicious, definitely recommend.
Thanks Sarah xx
- 1 cup gluten-free plain flour. plus extra for dusting
- 2 teaspoons granulated stevia
- 1/3 cup raw cacao powder
- 75g cold unsalted butter, diced
- 1/4 cup milk
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons rice malt syrup
- 2 tablespoons raw cacao powder
- 100g dark (85-90% cocoa) chocolate, chopped into small, even-sized pieces
Preheat oven to 180c and line a baking tray with baking paper.
Place the flour, stevia, cacao powder, butter and milk in a food processor bowl and process to make a firm dough. Transfer the dough to a lightly floured work surface and knead until smooth. Roll the dough out between two sheets of baking paper to make a rectangle (about 5mm thick). Cut into 16 smaller rectangles. Transfer to the baking tray and bake in the oven for 10 minutes.
Meanwhile, to make the ganache, place all the ingredients in a small bowl and beat until fluffy.
Remove the biscuits form the oven and allow to cool. once cooled, spread a thin layer of ganache over eight of the biscuits and top each with another biscuit, sandwiching them together. Place in the fridge while you make the chocolate coating.
Melt the chocolate slowly in a microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t tough the water). Dip each biscuit sandwich int the melted chocolate and place on the baking paper. Return to the fridge to set before serving. Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months. Makes 8