To celebrate the launch of Nush Foods going into Holland & Barrett I received a lovely box of ingredients to make this Nush Bourbon Biscuits recipe. I didn’t have the Bourbon cutter which is apparently available on Amazon, so I used a metal ring cutter which made them look like Jammy Dodgers but still tasted everything like a Bourbon Biscuit – not to forget being vegan & refined sugar free! BONUS 🙂
So all you need to make…
225g Spelt flour (if you want it to be gluten free sub with a gluten free flour (rice etc)
125g Melted (room temperate) coconut oil
75g Raw cocoa powder
1 Tsp Baking soda
125g Coconut sugar
2 Tbs Maple syrup (or any unrefined sugar)
1 Tbsp Dairy free milk
For the filling (my absolute favourite combination for chocolate icing,ideal for any cake filling & cupcake frosting too):
1 Pot of Nush natural almond ‘cheese’ spread
3 Tbsp Raw cocoa powder
4 Tbsp Maple Syrup (or any unrefined sugar)
- Pre heat the oven to 180 degrees
- In a large bowl add the dry ingredients (flour, coconut sugar, baking powder & cocoa) mix thoroughly. Pour in the melted coconut oil, milk & maple syrup, mix well until it forms a dough (add a little extra coconut oil/maple syrup if too crumbly). Chill dough in the fridge for 5 minutes.
- Carefully roll out to a thickness of 1cm (flour the surface & rolling pin) gently moving to ensure the dough doesn’t crumble & break. Once evenly rolled out use the cutter to make the biscuit shape. I actually rolled this out 0n grease proof baking paper so it could be easily transferred onto the oven rack.
- Bake in the oven at 180 degrees for 15 minutes. To make the filling, mix the tub of Nush Almond ‘cheese’ spread with the cocoa powder & maple syrup until fully combined then place in the fridge (try not to eat it all whilst waiting for the biscuits to cook like I did). Once the biscuits have cooked and cooled completely. Sandwich the filling between two biscuits & enjoy!