Name: Low-GI Double Chocolate Biscuits My Way
Prep time: 15 min
Cook time: 15 min
Yield: 14 servings
Ingredients: 150 g of salted butter; 50 g of coconut sugar; 1 egg; 230 g of t150 spelled flour; 100 g of oat bran; 1 teaspoon of baking powder; 15 cl of hazelnut milk; 4 tablespoon of agave syrup; 1 tablespoon of vanilla extract; 4 tablespoon of hazelnut butter; 100 g of 70% dark chocolate

Low-GI Double Chocolate Biscuits My Way

My little one wanted chocolate-filled biscuits for snack time! So we decided to make them! I added some oat bran to the biscuit dough to reduce the glycemic index a bit. They taste absolutely delicious, like shortbread! For my little one, I filled them with a palm oil-free chocolate spread, and for us, with my low-GI chocolate spread: https://sansucretsanscomplexe.over-blog.com/2021/01/pate-a-tartiner-ig-bas.html

Low GI

Course: Snack

Preparation time: 15 minutes

Cooking time: 15 minutes

Rest time: 30 minutes

Instructions

1. Here's the recipe:
Ingredients for 14 biscuits:

150 g of butter (always salted for me)
50 g of coconut sugar
1 egg
230 g of whole or wholemeal spelt flour
100 g of oat bran
1 tsp of baking powder
Chocolate spread
2. Put 150 g of butter, 50 g of coconut sugar, and 1 egg in the Thermomix.
Mix for 30 s / speed 4.
Add 230 g of flour, 100 g of oat bran, and 1 tsp of baking powder.
Mix for 30 s / speed 4.
The dough will be sticky, that's normal.
3. Transfer the dough to a bowl covered with plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a floured surface to a thickness of about 5 mm (I did it with the palm of my hand).
Preheat the oven to 180°C (350°F).
4. Cut out biscuit shapes with a cookie cutter from the dough.
Place the biscuits on a baking sheet lined with parchment paper (you will need 2 baking sheets).
Form a ball with the leftover dough and repeat until all the dough is used up, making sure to have an even number of biscuits.
5. Bake for 15 minutes at 180°C (350°F).
Let cool.
Spread a teaspoon of chocolate spread on half of the biscuits and cover with the other half.
6. Low-GI Chocolate Spread:

Ingredients:

15 cl of hazelnut milk (or whole milk if you don't have any)
4 tbsp of agave syrup
1 tbsp of liquid vanilla extract (sugar-free) https://sansucretsanscomplexe.over-blog.com/2021/02/extrait-de-vanille-sans-sucre.html
4 tbsp of hazelnut butter or hazelnut cream (nocciola is amazing!)
100 g of 70% dark chocolate
7. Preparation:
1. Put the milk in a saucepan with the agave syrup, vanilla extract, and hazelnut butter. Bring to a boil, mix, then remove from heat and add the chocolate pieces. Mix well until melted.
1. Mix well until the texture is smooth, then pour into a jar.
1. This chocolate spread can be stored in the refrigerator for about 10 days.