The low-dairy brownies were popular, but I wanted a more biscuit-y snack with some crunch to it. As always, I ignored the advice of a fellow Aldershot resident "why don't you just follow a recipe this time?" and did my own thing. I mean, what's the fun in just copying someone else's work? I like to live life on the edge.
Ingredients
2 mugs oat flour (any other flour probably good too)
1 mug rice flour
1 mug date sugar (or brown sugar if that is what you have)
0.75 mug vegetable oil
2 bars (or 200g) dark chocolate
What To Do
Melt the chocolate - start this first as it takes a few minutes. It is best to put a glass bowl in a pan with water and heat the pan on the cooker with the chocolate in the bowl. This gently heats the chocolate. The bottom of the glass should be resting in the water. Don't try to melt chocolate in the microwave - it usually ends in tears.
Stir in the oat and rice flours together in a large bowl. Now stir in the date sugar, then finally oil and the melted chocolate. It is quite difficult to mix, so it is best to use a food mixer at this point to get a smooth mixture.
Now get two large baking trays and put grease-proof/oven paper on them and use a small spoon to create a biscuit blob many times on the trays.
Cooking
Heat
the oven up to 180C. Cook for 12 minutes max - this cooks quicker than brownies and any longer may burn them.
Storage
I have not put these in the fridge, they seem to be fine in a biscuit tin or box.
