Chocolate and Coconut Christmas Wreath Biscuits
I am loving 'fun' Christmas recipes at the moment, and these chocolate wreath biscuits can't possibly get more fun! Tie a ribbon around them and they could also double as edible Christmas tree ornaments and gifts
Serves 15, Gluten free, Dairy free, Vegan
1 1/2 cups wholemeal spelt flour
1/4 cup cacao powder
1/4 tsp bicarb soda
1/4 cup extra virgin olive oil
1/4 cup maple syrup (or any liquid sweetener)
2 tbsp milk (any type)
100g dark chocolate
1/2 cup shredded coconut
5-10 drops green food colouring
1 tbsp red sprinkles
Preheat an oven to 150c.
In a large bowl, mix together the 1 1/2 cups flour, cacao, and bicarb soda.
Form a well in the centre of the flour mixture and pour in the oil, maple syrup, and milk. Mix to combine.
Roll the mixture into a ball, cover it and allow it to rest in the fridge for 30 minutes.
With a rolling pin, roll the dough flat. Roughly 0.5cm thick
Cut the dough out with circle cookie cutters, cutting out a smaller circle in the middle to create wreaths. Lay the biscuits on a lined baking tray.
Form a ball with the left-over dough and repeat steps 5-6 for the remaining dough.
Bake for 10-13 minutes and then allow to cool slightly.
Place the chocolate in a small bowl and melt in the microwave.
In another small bowl, combine the coconut and food colouring.
Drizzle the melted chocolate over the biscuits and cover with the coconut and sprinkles.
Nutritional Information per serve:
Calories: 168 Protein: 2.9g Carbohydrates: 17.2g Fat: 9.4g