The humble bickie (cookie) is a salve to the emotions as much as to the tastebuds, and these royal sandwich biscuits are the cream of the crop. Biscuits are the ultimate sweet comfort food. When dunked into a cup of tea, this simple invitation is part of the fabric of our society. Also, it’s one of the easiest forms of hospitality! In an age of fleeting fads and virtual reality, deep down we value things that are real and enduring. Coconut biscuits sandwiched around a chocolate filling is a combo Aussies have enjoyed for years and now we’re spreading the love internationally! And now we’ve got a gluten-free version.
Lee Holmes from Supercharged Food is giving away a FREE healthy hacks book. The book is packed with hacks to make the most of how you eat. It includes delicious dishes that are all gloating and no bloating! Hold onto your health whilst still letting go of everything else. Featuring a bunch of recipes you can easily follow, along with feature articles and tips and tricks for the whole family.
Recipe: Gluten-Free Royal Coconut Chocolate Sandwich Biscuits
Makes 8 to 10
- 100 g (3 1/2 oz/1 cup) almond meal
- 30 g (1oz/1/4 cup) coconut flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt
- 110 g (3 3/4 oz) coconut oil or unsalted butter, melted
- 110 g (3 3/4 oz/3/4 cup) coconut sugar
- 100 g (3 1/2 oz/1/3 cup) almond butter
- 1 1/2 teaspoons vanilla powder
- 1 large egg, lightly beaten
- 1 tsp Love Your Gut powder (www.superchargeyourgut.com)
- 80 g (2 3/4 oz) good-quality chocolate, broken into pieces
- 80 ml (2 1/2 fl oz/1/3 cup) coconut cream
- 1 teaspoon vanilla powder
- pinch of sea salt
To make the chocolate filling, melt the chocolate in a small saucepan over low heat. Then, stir in the remaining ingredients. Let it stand for a minute or two, then stir and set aside to cool until it thickens. Preheat the oven to 175°C (345°F) and line a baking tray with baking paper. In a medium bowl, mix the almond meal, coconut flour, bicarbonate of soda, Love Your Gut powder and salt. In a large bowl, beat the coconut oil and coconut sugar for about 1 minute. Stir in the almond butter, vanilla powder, and egg until well mixed. Fold the almond meal mixture into the egg mixture, then refrigerate for 30 minutes.
Roll the dough into 16–20 balls, place on the prepared baking tray with at least 2.5 cm (1 inch) between them, and press each one down with a spatula. Bake for 12–15 minutes, until golden, then cool completely on the baking tray. They’ll be soft in the middle but will harden as they cool. Once cool, spread 1 tablespoon of filling on half the biscuits. Place a second biscuit on top, then leave for a minute or two for the chocolate to set. Store in an airtight container in the fridge for 4–5 days.
While you’re here, check out this recipe for keto-friendly Chocolate Chocolate Peanut Butter Yoyos.