CHOCOLATE DIGESTIVE BISCUITS
18th June 2020
FAT; 23.80g PRO: 4.18g CHO: 4.22g Kcals 248 Ratio: 2.83:1
Notes
Mo’s tip: These make a very good Easter treat and will keep in a plastic container for a few days.
If you can’t get the almond flour flurry you can use ground almonds, however you may need to add a little more butter so check the labels!!
Ingredients
- 4g Oatmeal – MORNFLAKE MEDIUM STONEGROUND
- 15g Almond flour flurry – HOLLAND & BARRETT
- 15g Butter
- 5g Cocao dark supreme – LINDT 90%
- 2g Psyllium husks
- You will also need some liquid sweetener and a TINY pinch of salt
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Reserve the Lindt chocolate.
- Soften the butter, then mix the almond flour, oatmeal, psyllium husk, and salt with 10mls of water and approximately ½ teaspoon of sweetener.
- Mix to a dough and let it stand for 5 minutes.
- Divide in to 9 MINI silicone muffin moulds (these give a good shape), press down well.
- Bake in pre heated oven until golden brown, approximately 10 minutes.
- When cool remove from moulds and leave on a rack to go cold.
- Melt the Lindt then add a few drops of liquid sweetener. Divide between the biscuits and spread over.
- If you make 9 biscuits each biscuit is: Fat: 2.64g Pro: 0.46g Cho: 0.46g
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CLICK HERE FOR DISCOUNTS.