Sunday, October 28, 2012

Allergy free choc dipped coconut biscuits recipe

  • 1¼ cup Orgran self-raising flour
  • 1 cup coconut
  • 1 cup sugar
  • 2 tsps Orgran No Egg whisked with 60mls water until thick
  • ½ cup Nuttlex, melted
Choc dip
  • 100g Lindt 70% dark chocolate, broken into bits
  • 1 tbsp Nuttlex

  • Mix all the ingredients together in a large bowl.
  • Shape tablespoons of mixture into balls.
  • Press them onto a grease and aluminium foil lined baking tray and shape them if necessary.
  • Bake at 180°C for 12-15 minutes.
  • Allow the biscuits to cool on the tray for 5 minutes and then carefully remove them to a wire rack.
  • Allow the biscuits to cool completely.
Choc Dip
  • Reline the baking tray with fresh aluminium foil.
  • Melt the chocolate and Nuttlex together in a heatproof bowl suspended over a saucepan or slightly simmering water.
  • Once the chocolate has melted completely dip the bottom of each biscuit into the chocolate using 2 forks.
  • Transfer to the baking tray and allow the chocolate to cool and set.y

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