Salted Brownie Biscuits

Time: 40 minutes + chilling time
Serves: Makes approx. 15

Ingredients: 

330 g (11⁄2 cups) cacao butter

125 ml (1⁄2 cup) melted coconut oil

125 ml (1⁄2 cup) maple syrup

250 g (2 cups) cacao powder

150 g (11⁄2 cups) blanched almond meal 
185 g (11⁄2 cups) arrowroot or tapioca flour 
90 g (1⁄2 cup) coconut sugar
2 teaspoons vanilla bean paste or powder
1 teaspoon gluten-free baking powder
1 x 135g dark chocolate chips
1 x 135g dark chocolate buttons
Pinch sea salt flakes

2 eggs, whisked

Method: 

Heat the cacao butter and coconut oil in a saucepan over medium–low heat, whisking to combine. Add the maple syrup and cacao powder and whisk until smooth. Remove from the heat and set aside to cool.

Meanwhile, place the almond meal, arrowroot or tapioca flour, coconut sugar, vanilla, baking powder, chocolate chips and a generous pinch of salt in a large bowl, mix well and set aside.

Once the cacao butter mixture is cool, pour into the dry ingredients and mix well. Add the whisked egg and mix to form a wet, workable dough. Roll the dough into a ball, cover with plastic wrap and chill in the fridge for at least 2 hours or, even better, overnight. This is very important; we don’t want the biscuits to melt when they are in the oven.

When it’s time to bake, preheat the oven to 180°C and line a baking tray with baking paper. Working quickly, roll 2 tablespoons of dough per biscuit into balls and place on the prepared tray, allowing room for spreading. Press down lightly on each ball and bake for 10–12 minutes, or until just cooked. You want the biscuits to be a little bit sticky.

Allow the biscuits to cool on the tray a little before enjoying while still warm. These biscuits are even better with a pinch of salt sprinkled on top. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.