These biscuits have a heap full of goodness in and the nutty ingredients almost give them a peanut butter flavour. My recipes always come in big servings so this will make 30 biscuits depending on your cookie cutter size! They have a lovely bite to them and are great for tea dipping! Let’s get started...
250g Vitalite spread (or your alternative, goats butter is amazing for biscuits!)
250g brown sugar
350g buckwheat flour
1/2 cup shelled hemp seeds
1/2 cup chocolate chips
1/2 cup ground almonds
x 1 egg
1 tsp vanilla essence
1 tsp baking powder
We begin by adding the butter and sugar into a clean bowl and mixing together, a fork is helpful for this as you can squish the butter! With a little time and care the butter will soften and you’ll have a lovely consistency.
Add the egg and vanilla extract the the sugar and butter mix, stir through well!
In a separate bowl mix 300g of the flour, hemp seeds, ground almonds and baking powder, stir all of this through gently!
After stirring through the flour mix begin to add it slowly to the ‘wet’ mix, folding in, keep adding until there is no ’dry’ ingredients left.
You will start to notice a thick mixture appearing in the bowl that is to good not to try raw, pure cookie dough! Add your chocolate chips, and of course add more or less to your liking!
Add the final 50g left of flour, you may need to get your hands in to create a dough ball, be mindful that you don’t want the mix to stick to the hands so you may need more flour. It should be easy to handle, similar to warm playdoh. (Strange visualisation I know).
Wrap the dough ball in cling film and place in the fridge for 45 minutes. (This process you can extend, I made my second batch by using mixture that had stayed in the fridge over night!)
Depending on how long you’re leaving the mixture in the fridge before baking preheat the oven to 180.fan and line your baking tray with greaseproof baking paper.
Once you’re ready to bake your biscuits take the mixture from the fridge and grab your rolling pin and favourite cookie cutters!
Take a small amount of mixture and flour your surface, roll the mixture until you feel the chocolate chips (6-7mm at a guess) then cut! You may need to add more flour as it can get a little messy.
Lay your biscuit shapes on the baking tray with plenty of space around each one and bake in the oven for 20 minutes. As you’re baking in batches you’ll have a better judgment on cooking time, once the time is up you will find the biscuits still a little soft and out the oven, this is okay!
Transfer the cooked biscuits to a surface or rack where they can cook down for as long as possible. Then put your next batch in the oven!
Once you have baked all your biscuits let’s them cool, store in an air tight container and try not to eat to many all at once!
I hope that you enjoy these biscuits as always much as I do! x