These peanut butter stuffed biscuits are to die for. Plus, homemade biscuits always taste so much better.
Made by Eli Brecher from @elibrechernutrition using Islands 75% Dark Chocolate - you can use our buttons or broken up bars.
70g oat flour (make your own by grinding oats in a food processor until a flour-like consistency forms)
60g coconut flour
3 tbsp sugar or granulated sweetener
1/2 tsp baking powder
1/4 tsp salt
✔️ 2 tbsp coconut oil, melted
✔️ 1/3 cup milk of choice
✔️ 5 tbsp creamy peanut butter
✔️ 1 tbsp maple syrup
✔️ 100g melted Islands dark chocolate
1. Preheat your oven to 180°C.
2. In a large bowl, mix together the oat flour, regular (or gluten-free) flour, sugar, baking powder and salt.
3. Pour in the melted coconut oil and milk and mix well (I recommend using your hands!)
4. Roll the dough into a ball and place it between 2 sheets of baking paper.
5. Use a rolling pin to roll the dough until it's about 1/4 inch thick.
6. Use cookie cutters to cut out the biscuits (I used flower-shaped cutters).
7. Arrange the biscuits on a lined baking tray and bake for 15-17 minutes, then allow to cool completely.
8. Once the biscuits are cool, mix together the peanut butter and maple syrup in a small bowl.
9. Use the back of a teaspoon to spread the peanut butter layer onto each biscuit, then place biscuits in the freezer for 20 minutes.
10. Remove from the freezer and dip each biscuit into the melted chocolate, then leave to set before serving. Store in an air-tight container at room temperature for up to 5 days.
For more nutritious and fun recipes by Eli Brecher, check out her website www.elibrecher.co.uk .