Spicy Chocolate Biscuits
Inspired by 99% Lindt and chilli powder. This is one of my favourite homemade cookies and I decided to bake this after I bought 99% Lindt for the first time. I was slightly caught off guard, the packaging looks the same, yet it contains half the standard weight. It is all worth it though.
170g organic coconut oil
1/2 cup of golden caster
1/3 cup of soft brown sugar
4 Tbsp of brine (can use from a can of black-beans)
2 Tbsp of organic butternut purity
1 tsp of vanilla extract
2 Tbsp of Dutch processed cacao
1 tsp ground cinnamon
1/2 tsp of sea salt
1/4 tsp or more chilli powder (or more :))
Pinch of sieved ground black pepper
2 cups of stone ground cake flour
50g of 99% Lindt chocolate, finely chopped
- Preheat oven to 160ºC.
- Cream the coconut oil and sugars until light and fluffy.
- Add the pumpkin, brine and vanilla and beat well. Add the spices and mix thoroughly.
- Combine the flour into mixture. Mix to a dough.
- Lastly, add the chocolate and mix through the dough. At this point it will become a bit crumbly but keep mixing gently as it should become a ball of dough.
- Break the dough in half and roll each into a log with a diameter of about 30 mm. Wrap separately in wax paper or foil and refrigerate for 3 hours.
- Line 2 baking trays with baking paper.
- Take one log out of fridge, unwrap and cut into 7 mm thick slices. Place on a tray, spaced at least a 30 mm apart. Repeat with second log on to second tray.
- Bake 15 to 20 minutes until firm.
- Transfer to a wire cooling rack to cool - or enjoy them warm!!
Serves 16 people
Recipe supplied by Pieter Kotzé, Langebaan, South Africa
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