I know it has been a very long time since I last blogged, but I’ve been crazy busy and unfortunately taking photos of every step is incredibly time consuming. However, with exams behind me I now have ample time to blog and get started on my e-book!
Biscuit
3/4 cup flour
1/4 cup + 2 tablespoons cocoa powder
1/4 cup + 2 tablespoons stevia (can use regular sugar)
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoons vanilla extract
1/4 cup coconut oil
3 tablespoons almond milk
2 tablespoons maple syrup
Filling:
1/2 cup icing sugar
1/2 teaspoon vanilla
2 tablespoon margarin
Directions
Combine all dry ingredients for the biscuit in a large bowl
In a small bowl mix together the rest of the ingredients and add to the dry mix
Knead until dough consistency, wrap in cling wrap and refrigerate for at least 30 minutes
Roll the dough out between two pieces of baking paper until it is about 2-3 mm thick
Using a small cookie cutter, cut out circles of the dough and place on a baking tray lined with baking paper
Bake on 175C for 8 minutes
Mix together the filling ingredients (I used my Magic Bullet) until it becomes smooth. Place about 1/4 teaspoon of mixture on every second cookie.
Place second cookie over the mixture and press down gently, applying even pressure
avegankitchen 