Vegan Hobnob Style Biscuits
This is one of our favourite times of year.. because it means that the Bake Off is back! We don’t know about you, but when the Bake Off is on, we’re glued to the screens for that hour every week, in awe of all of the incredible looking cakes and sweet treats they’re rustling up! Seeing as the coming weeks episode will be biscuit week, we thought this would be the perfect time to share our latest recipe with you. This week, we’re bringing you our new favourite recipe for Vegan Hobnob Style Biscuits. With a crisp, oaty base and layer of smooth, gooey chocolate on top, these make fore a delicious afternoon treat to accompany a good cuppa’.
They’re pretty quick and simple to make and are also completely plant based! We always use our coconut oil for a replacement for butter when baking. It has an incredibly smooth texture and also leaves everything with a divine hint of coconutty flavour, which works very well with sweet treats and cakes! Coconut oil is also filled with lots of wonderful nutritional properties and healthy fats; so Is something that we love to include into our diet and daily routine. Obviously portion control does apply here, like with everything! This doesn’t mean that it’s a good idea to eat 10 cookies because they contain coconut oil!
These would be the ideal treat to bake and share with friends, or take into the office for a special Friday treat for your colleagues. I bet they would never imagine that there was no butter or refined sugar in there! Okay, so onto the recipe..
120g buckwheat flour- could try another gluten free flour e.g. brown rice if you wish
40g rolled oats
50g coconut oil
50g coconut sugar
3 tbsp agave/maple/brown rice syrup
Pinch of salt
1/3 tsp bicarbonate of soda
2 coconut oil
2 cacao powder
3 maple/agave/rice syrup
Preheat your oven to 180c and line a tray with baking paper.
In a food processor, blend the coconut oil, coconut sight and sweetener of choice together until nice and creamy.
Combine all of the dry ingredients into a mixing bowl and stir roughly. Pour over the wet ingredients and mix until everything is fully combined and forms a dough. You can add in a dash of almond milk if needed. This often works best if you use your hands to mould the mixture.
Take some of the dough and shape into round, reasonably thin biscuit shapes. Repeat this for all of your mix and line these up on your baking sheet.
Pop the biscuits into the oven for 10 minutes to bake, then transfer to a cooling wrack and leave to cool completely.
Meanwhile mix all of the ingredients for the chocolate topping together until smooth. You can adjust the sweetener to your taste and add more if you’d like a sweeter chocolate.
Once the biscuits are cooled, ice them with the chocolate topping.