Chunky bourbon biscuit without the cream.
The kitchen and recipe creating is all about fun! For this recipe Hannah wanted to satisfy her chocolate craving and was hoping to produce some brownies. However, what was meant to be brownies turned out to be these incredible biscuits! It is all fun and there are no rules.
The biscuits are thick and chunky like a shortbread but the taste of a bourbon. We have added in chocolate chips for extra texture and chocolaty-ness. You really can not go wrong with this recipe. Combine your ingredients into a bowl, bake and go!
The only recommendation here is that you let them cool completely before eating. We tried them hot from the oven and they crumble. Once set, they have time to set completely and are truly great.
We have not tried this recipe with butter so can not advise whether this would work or not. In addition, we haven’t tried with cacao powder. Cacao is a lot richer than cocoa so you don’t need to use as much in recipes. We use Bournville cocoa powder for this recipe and it works a treat. It is also affordable which is another plus 🙂
We hope you love this recipe as much as we do. Like most of our recipes it is completely vegan. It does contain gluten so if you are gluten free you might need to adapt the recipe! If you do try any of our recipes make sure to tag us @nutritionandcake on Instagram or use the #nutritionandcake.
- Plain Flour 300g
- Cocoa Powder (we use Bournville) 100g
- Golden Granulated Sugar 200g
- Coconut Oil 200g
- Bicarbonate of soda 1/2 tsp
- Baking powder 2 tsp
- Pinch of salt
- Dark chocolate 10 squares
- Preheat oven at 180C or Gas 4.
- In a large bowl place in the plain flour, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt.
- In a saucepan melt 6 squares of dark chocolate and the coconut oil.
- Once melted stir into the dry mix in step 1.
- Once all combined you will have a firm mixture. Add in your remaining 4 squares of chocolate (broken up into small pieces)
- Place into a square oven proof dish, we use the silicon type as they're easy to pop out. If using a glass dish you might want to grease it with coconut oil first.
- Place in the oven to cook for 20 minutes.
- Leave to cool on the side. They taste a million times better once cooled so be patient! When hot they're more crumbly and don't hold together as well.