Spiced chocolate biscuits
Excuse the poor photography, I just wanted to get this recipe out. I have been following a low carb way of eating now for many years. Occasionally there will be some foods I look at and think, ohh, I wish I could eat that. One of these is Borders Dark Chocolate Ginger biscuits, especially at Christmas.
I was not going to give in, so decided to make my own. I made these tonight and they are so good I wanted to get the recipe out there asap.
This batch made 30 small biscuits and 20 standard size.
For the nutritional info, I will estimate 40 standard size biscuits (about 5cm diameter). You could half the recipe if you want to make less, but be warned, they are addictive.
Nutritional information Per Serving
1.6g net carbohydrates
50g Coconut flour
200g ground almonds
40g Sukrin gold (erythritol)
½ tsp gelatine powder
½ tsp xanthium gum
1 tsp baking powder
2 ½ tsp ground ginger
2 tsp allspice
zest of 1 orange
1 tsp orange zest
80g butter, melted
1 large egg
2 tbsp Sukrin gold fibre syrup
150g 90% dark chocolate to decorate
Place the dry ingredients together in a bowl and combine well.
Melt the butter, pour this into the centre of the bowl, add the egg and fibre syrup and combine well until it forms a dough.
Place the dough in the fridge to rest and chill for 15 minutes.
Preheat the oven to 170c
Place the dough between two sheets of baking parchment. Roll until thin (3-5mm) before cutting into your biscuit shapes. I use a pastry cutter and just did small circles.
Place on a lined baking tray
Bake for 15-20 minutes until golden. If they are a little thick, you can turn them over turn off the oven and leave them in until cool.
Place on a cooling rack until cool.
Decorate with thick melted dark chocolate.