Chocolate hazelnut biscuits
Easy chocolate hazelnut gluten-free biscuits. Crunchy and crumbly, these biscuits are perfect dipped into chocolate mouse.
Ingredients
- 100 g buckwheat flour
- 15 g cocoa powder
- 120 g smooth hazelnut butter or nut butter of your choice
- 100 g pure maple syrup or honey
- Pinch of sea salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a large baking tray with plastic-free baking parchment.
- Place the oat flour, cocoa powder, hazelnut butter, maple syrup and salt in a large bowl and mix to combine.
- Roll the dough between two sheets of parchment paper to 3mm thick. Refrigerate for 30 minutes or until firm. Cut out biscuits using a heart-shaped cookie cutter and place on the prepared tray. Bake for 12-15 minutes or until golden brown.
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