1116 kilojoules, 287 calories, 1g protein, 1g fibre, 2g fat, 11g
1 cup gluten-free flour *extra for dusting
2 tsp granulated stevia
1/3 cup raw cacao powder
75 g unsalted butter cold diced
1/4 cup milk
2 tbs unsalted butter room temperature
2 tbs rice malt syrup
2 tbs raw cacao powder
100 g 90% cocoa dark chocolate chopped into small pieces
Preheat the oven to 180C and line a tray with baking paper.
Biscuits: Place the flour, stevia, raw cacao powder, butter and milk in a food processor bowl and process to make a firm dough. Transfer the dough to a lightly floured work surface and knead until smooth. Roll the dough out between two sheets of baking paper to make a rectangle (about 5mm thick). Cut into 16 equal sized smaller rectangles. Transfer to the baking tray and bake in the oven for 10 minutes.
Ganache: Meanwhile, to make the ganache, place all ingredients in a small bowl and beat until fluffy.
Remove the biscuits from the oven and allow to cool. Once cooled, spread a thin layer of ganache over eight biscuits and top each one with another biscuit, sandwiching them together. Place in the fridge while you make the chocolate coating.
Chocolate coating: Melt the chocolate slowly in a microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn't touch the water). Dip each biscuit sandwich in the melted chocolate and place on the baking paper. Return to the fridge to set before serving.
Store in a sealed container in the fridge for up to 1 week, or in the freezer for up to 3 months.
You can use any milk, but full fat is best.