Allergy free choc dipped coconut biscuits recipe

Ingredients
Biscuits

• 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

Method
Biscuits

• 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