Dairy Free Chocolate Biscuits

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I was thinking of using vegan spread instead of butter in the standard biscuit recipe that I’ve made many times, to see how they turn out. There isn’t any difference between the biscuits with butter and these dairy free chocolate biscuits when it comes to taste and texture. I was very pleased and I will use vegan spread instead of butter when I’m making biscuits from now on. It’s even easier to make them with spread, as it is softer and I don’t have to take it out of the fridge 20 minutes before using it, like I have to do with the butter.

Dairy Free Chocolate Biscuits

I’ve made two types of Dairy Free Chocolate Biscuits, with cocoa nibs and with barberries. Barberries are dried fruits that grow in bushes, similar to cranberries, but smaller in size. They have a sharp taste and, in biscuits, they are really delicious.

Ingredients for 30 Dairy Free Chocolate Biscuits:

– 350g self raising white flour
– 175g sugar
– 1 large free-range egg
– 125g vegan spread
– 4 tbsp golden syrup
– 15 g cocoa powder (I’ve used organic)
– 20g cocoa nibs
– 20g barberries

Start to make the dough, using a food processor. In the bowl of the food processor put the flour, sugar, and spread. Add the egg, cocoa, and golden syrup on top and blend it until it starts to clump together. Tip half of the dough on the worktop and incorporate the cocoa nibs in it. It should take a couple of minutes. Tip the rest of the dough and incorporate the barberries in it. Again, this will take only a couple of minutes.

Preheat the oven to 180C or 160C fan. Line two baking trays with baking parchment.

Dairy Free Chocolate Biscuits. Close up

While the oven is getting hot, make the biscuits. Roll the dough out at a thickness of 6 mm. Now cut the biscuits with the round biscuit cutter. Transfer the biscuits on the baking trays. Knead the remaining dough and roll it out again. Do the same with the other type of dough, until you’ve used all the dough.

Put the baking trays in the oven and bake the biscuits for 10 minutes. Take the baking trays out and leave the biscuits to harden for about 10 minutes. Transfer them on a cooling rack and leave them to cool completely.

2 thoughts on “Dairy Free Chocolate Biscuits

  1. Thank you for this wonderful recipe, Anca! These biscuits look absolutely delicious. I’m allergic to diary, so I’m always excited to find new recipes that don’t contain this ingredient. Pinned!

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