These delicious chocolate biscuits are light and crisp, perfect to dunk in afternoon tea or fresh milk.
They are simple to make, contain very few saturated fats and are dairy-free!
You can store them in an airtight container for up to a week or freeze for up to three months.
|Self-Raising Flour||250 g|
|Unrefined Cane Sugar||70 g|
|Lemon Zest||1 tsp|
|Baking Soda||1 tsp|
|Sunflower Oil||70 mL|
|Cocoa Powder||1 tbsp|
|Orange Essence||1 tsp|
Sift the flour into a mixing bowl. Add sugar, salt, baking soda, and lemon zest and mix well with a spoon.
Add the oil and eggs and mix with a spoon and then briefly knead the mixture with your hands until it forms a dough.
Avoid kneading for too long as the dough will become chewy and hard. If the dough is too dry, add a bit of water or if it is too moist, add a bit of flour.
Add the cocoa and orange essence to the dough and knead just until they are well combined. Roll the dough into a ball, place it in a bowl and in the fridge to chill for 20 minutes. Allowing the dough to rest in the fridge will reduce the risk of spreading when cooking the biscuits.
Preheat the oven to 180°C and line a baking tray with baking paper. Place the dough between two sheets of baking paper and roll it out. Flour your cookie cutters and then cut out your shapes, leaving a bit of space between them. Roll out the extra dough and repeat the cooking cutting above.
Put the cut out shapes on the baking tray and bake for 15-20 minutes. Remove the biscuits from the oven only when they are firm on top but not hard and place them on a wire cooling rack to cool down and crisp up for about 15 minutes.
You can substitute the orange essence with orange zest
Try to add a spoonful of milk or any milk alternative to the mixture to give more flavor
You can reserve any extra dough by wrapping in cling film and storing in the freezer