Festive Greetings to my lovely readers!
Warming ginger…crunchy Pistachios and luxuriously rich melted dark chocolate are the three basic components of my Christmas finger biscuits. I’m sure you will love them just as much as I do. There is nothing but pure goodness here as the sweetener I have used consists only of maple syrup and coconut sugar; I have used buckwheat flour for the base…gluten free galore! It tastes delicious and it won’t leave you feeling so heavy, all you need is:
30g of melted dark chocolate
1 small handful of chopped pistachio nuts
3 teaspoons of ground ginger
250g of buckwheat flour
3 tablespoons of maple syrup
50g of melted coconut oil
25g of coconut sugar
Pinch of Himalayan salt
Preheat your over to medium high and simply whisk your coconut oil, maple syrup and coconut sugar in your bowl. Then add in the rest of your ingredients and spread out onto a Swiss baking sheet and bake for no more than 10-15 minutes. Bring out of the oven and cut into your desired shape straight after (before they really harden up!). Melt your dark chocolate and drizzle on top, leave to cool for 30 minutes and you are ready to go.
Merry Christmas my lovely readers!
Love Niki x