Almond & Baobab Chocolate Chunk Shortbread

A biscuit is a wonderful thing, it’s the classic companion of a cup of tea and shortbread particularly reminds me of my Grandma who could whip up a batch with 1 eye closed. 

But wouldn’t it be even more brilliant if something that brings so much delicious joy could also benefit us from a nutritional perspective? And also be just a little bit more adventurous than the classic? 

Well I think it would personally which is why these gorgeous crumbly beauties use a fraction of the sugar of the regular versions, look to naturally gluten free and dairy free ingredients so all can enjoy them, and are of course dappled with divine chunks of Seed & Bean Lavender chocolate for a delicately floral and intensely indulgent flavour.

A recipe to revolutionise tea time forever. 

I’ll go and put the kettle on.

INGREDIENTS:

Makes 10-12.

• 1.5 cups tapioca flour.
• 1.5 cups ground almonds.
• 2/3 cup melted coconut oil.
• 1/4 cup coconut sugar.
• 1 heaped tablespoon baobab powder.
• 1 egg.
• 1 teaspoon baking powder.
• 1 bar Seed & Bean Lavender Dark Chocolate

METHOD:

• Preheat your oven to 175C, line a tray with parchment or a silicone mat.
• Add all the dry ingredients to a bowl, mix to combine. Crack in the egg & add the melted coconut oil, mix to a dough then break in your chocolate.
• Use your hands to combine then pinch off tablespoon sized pieces. Press into a cookie cutter to form your biscuits .
• Bake for 13-15 mins until golden, leave to cool on the tray for 10 minutes then transfer to a wire rack.
• Use within 3-4 days or freeze for up to 3 months