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Ginger chocolate orange biscuits

14 December 2015

By Rochelle Hubbard

 

 

Ingredients (use organic where possible):

 

  • 125g coconut oil, softened
  • 100-125g coconut palm sugar
  • 1 large free range organic egg
  • 1 tbs ground ginger
  • 140g teff flour (buckwheat flour would also work, just grind groats to make a flour) (wholemeal spelt would also work but I like to keep gluten to a minimum in our house for better health, so I bake as often as I can with nutrient rich naturally gluten free grains)
  • 75g rolled oats (choose guaranteed gluten free oats if you have an allergy or sensitivity, or use buckwheat or millet flakes as I do)
  • 1/2 tsp baking powder
  • 1/4 tsp sea or pink himalayan salt
  • 150g raw cacao paste (you can use 80%+ chocolate but raw chocolate is one of the most nutritious foods on the planet, so I like to know I am getting a nice dose of this when I eat these cookies)
  • 4-6 drops of food grade orange essential oil (I know many won’t have this but it is an amazing addition to your pantry for adding to raw chocolate hot chocolates for example – if you don’t have it you can just leave it out)

 

Instructions:

 

  1. Preheat oven to 170C (150C fan)
  2. Cream together the coconut oil and sugar, and add the egg (prebeaten in a cup).
  3. Add the flour, oats, ground ginger, baking powder and salt, and mix completely. To form a dough.
  4. Line a baking sheet with parchment paper. Scoop out the dough and roll it into balls about the same size as a ping pong ball and flatten slightly. Place on a prepared baking sheet.
  5. Bake for 8 minutes, and then turn the tray and bake for another 2 minutes, or until cookies are just starting to go brown but aren’t quite there yet. This will allow the cookies to cool to become softish, rather than rock hard (don’t worry if they don’t seem set at all when you take them out of the oven).
  6. Allow cookies to cool on the baking sheets for a couple minutes before transferring to a wire rack to cool completely.
  7. Meanwhile melt down the chocolate in a bain marie, adding in the essential oil towards the end. When the cookies are cool pick up each one and place in the chocolate mixture facing downwards. Use a fork to lift it out and place back onto the greaseproof paper the right way round.
  8. Place in the fridge to set, and then store them in the fridge to eat when desired.

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