Chocolate and Cranberry Biscuits
Ingredients
1 cup Flour
1 cup Alison’s Pantry wholegrain oats
I cup Alison’s Pantry shredded coconut
¾ cup coconut sugar
¾ cup Alison’s Pantry sliced or whole cranberries
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
½ cup dark chocolate drops
125 grams butter
½ cup maple syrup
1 teaspoon baking soda
2 tablespoons boiling water
Method
- Preheat oven 175C
- Combine all dry ingredients
- Melt butter and maple syrup together in a small pot and let cool
- Dissolve baking soda in water and add to the butter and syrup (it will foam up)
- Pour the butter mixture into the dry ingredients and mix well
- Drop mixture in dessert spoon lots onto a lined baking tray, flatten slightly and allow room for the biscuits to spread
- Bake for 12-15minutes until golden
- Remove from oven and transfer to a cooling rack after a couple of minutes
Download the PDF version here: Alison’s Pantry Chocolate and Cranberry Biscuits