Chocolate & Raisin Brownie Biscuits

  • Brownie style bites made in less than an hour.
  • Rich chocolate flavour with a crumbly texture.
  • No cane sugar, dairy free.
  • Raisins add juiciness.
  • Makes 14-18 large round biscuits.

Raw Greek Forest Honey 500g (Melissa)

2-3 Tbsp Clear Honey. This Spanish Honey has a light, sweet flavour perfect for general sweetening.

Method

  1. Pre-heat the oven to 180°c/Fan 175°c , Gas Mark 4.
  2. Prepare at least 2 large baking sheets with baking parchment or just grease.
  3. Add all the dry ingredients into a food processor (or large mixing bowl) and pulse (or stir) a few times to distribute the ingredients evenly.
  4. Now add the wet ingredients: Coconut Butter, Vanilla Extract, Honey and the Eggs. Blend all the ingredients together until you have a sticky batter which is similar to a cake batter, but very slightly thicker.
  5. Add a little more Coconut Flour if you wish to make the batter a little stiffer.
  6. Using a dessert/tablespoon drop large blobs of mixture onto the baking parchment. Using the back of the spoon create a rough circle of batter around 1½cm-2cm thick (¾inch).
  7. You decide the exact size. We made ours around 7cm diameter (2 ¾ inch).
  8. Place in the middle of the oven for 10-12minutes or until the surface is all the same colour.
  9. Allow to cool slightly and enjoy warm or cold. These biscuits store well for a number of days in an air-tight container.