Bread Biscuits

Macro breakdown (based on 1 biscuit): Energy 156 cals

Protein 2.8 g

Fat 11.2 g

Carbs 11.3 g

Ingredients

• 100g 70% dark chocolate (or dairy-free alternative) roughly chopped

• 100g butter (or dairy-free alternative) or coconut oil

• 4 thin slices (40g ea) rye/spelt/wholemeal bread (or gluten free)

• 1⁄4 cup (60ml) maple syrup (honey or rice malt syrup) 2 large eggs 1⁄4 tsp sea salt

Method

Makes 12

1. Preheat your oven to 160°C (140°C fan-forced) and line a large baking tray with baking paper.

2. In a small saucepan, gently melt the chocolate and butter (or coconut oil) over low heat, stirring occasionally until smooth. Set aside to cool slightly.

3. Tear the bread into chunks and blitz in a food processor until you have fine crumbs. Add the maple syrup, eggs, and the melted chocolate mixture. Blend until everything is smooth and evenly combined.

4. Transfer the dough to the fridge and chill for about 20 minutes, or until it firms up enough to handle easily.

5. Scoop out 12 heaped tablespoons of the mixture and place them evenly on the prepared tray. Flatten each slightly with a fork – these cookies won’t spread much as they bake.

6. Bake for around 10 minutes, or until the edges are set and the tops look slightly puffed. Remove from the oven, sprinkle a pinch of sea salt over each one, and allow them to cool on the tray completely.

   
   

Storage tip: Keep cookies in an airtight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 3 months.