If you’ve been following my blog for a while then you may have noticed now much I love cookies! Especially when chocolate is involved! So I decided to try something a little bit different in the form of these crumbly shortbread bars with added orange zest and a chocolatey drizzle. This recipe is so easy to follow and results in amazingly moorish shortbread bars, it’s so hard to eat just one of them. They are perfect dunked in a cup of coffee or tea!
As usual, this recipe is gluten free, low FODMAP, refined sugar free and vegan. I used brown rice flour in these but it can easily be subbed for gluten free oat flour.
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Makes 10
INGREDIENTS
For the cookies:
90g gluten free oat flour or rice flour (I used Indigo Herbs brown rice flour)
90g buckwheat flour (I used Clearspring)
40g cacao powder
20g cacao nibs (I used Creative Nature)
145g soft coconut oil (not melted) (I used Koro_UK)
75ml maple syrup
1 tsp vanilla extract
Zest of 1 orange
To decorate:
60g melted coconut oil
30g cacao powder
40ml maple syrup
Zest of ½ an orange
1 tbsp cacao nibs (optional)
METHOD
- Line a baking tray with greaseproof paper
- Mix the flours, cacao and cacao nibs together in a large bowl
- Add the remaining cookie ingredients to your blender or food processor and blend until smooth
- Pour the coconut oil mixture into the bowl of dry ingredients
- Mix everything together until you have a soft dough
- Roll pieces of the dough between your hands and press them onto the lined tray, approximately 1cm thick
- Place the tray in the fridge, while you preheat the oven to 160oc
- When the oven is ready, bake the biscuits for 30 minutes
- Allow the biscuits to cool on the tray for 5 minutes before moving them to a cooling rack to cool completely
- To decorate the biscuits, simply whisk the oil, cacao, maple and orange zest together before drizzling it over each one
- Sprinkle over the extra cacao nibs if using
