FRIJE

Instructions

• 1.   Here's the recipe:
  Ingredients for 14 biscuits:
  
  150 g of butter (always salted for me)
  50 g of coconut sugar
  1 egg
  230 g of whole or wholemeal spelt flour
  100 g of oat bran
  1 tsp of baking powder
  Chocolate spread
• 2.   Put 150 g of butter, 50 g of coconut sugar, and 1 egg in the Thermomix.
  Mix for 30 s / speed 4.
  Add 230 g of flour, 100 g of oat bran, and 1 tsp of baking powder.
  Mix for 30 s / speed 4.
  The dough will be sticky, that's normal.
• 3.   Transfer the dough to a bowl covered with plastic wrap and refrigerate for 30 minutes.
  Roll out the dough on a floured surface to a thickness of about 5 mm (I did it with the palm of my hand).
  Preheat the oven to 180°C (350°F).
• 4.   Cut out biscuit shapes with a cookie cutter from the dough.
  Place the biscuits on a baking sheet lined with parchment paper (you will need 2 baking sheets).
  Form a ball with the leftover dough and repeat until all the dough is used up, making sure to have an even number of biscuits.
• 5.   Bake for 15 minutes at 180°C (350°F).
  Let cool.
  Spread a teaspoon of chocolate spread on half of the biscuits and cover with the other half.
• 6.   Low-GI Chocolate Spread:
  
  Ingredients:
  
  15 cl of hazelnut milk (or whole milk if you don't have any)
  4 tbsp of agave syrup
  1 tbsp of liquid vanilla extract (sugar-free) https://sansucretsanscomplexe.over-blog.com/2021/02/extrait-de-vanille-sans-sucre.html
  4 tbsp of hazelnut butter or hazelnut cream (nocciola is amazing!)
  100 g of 70% dark chocolate
• 7.   Preparation:
  
  

  
  
  1. Put the milk in a saucepan with the agave syrup, vanilla extract, and hazelnut butter. Bring to a boil, mix, then remove from heat and add the chocolate pieces. Mix well until melted.
  
  

  
  
  

  
  
  1. Mix well until the texture is smooth, then pour into a jar.
  
  

  
  
  

  
  
  1. This chocolate spread can be stored in the refrigerator for about 10 days.
  
  

Nutritional information *