Choccy nutty biscuits

It was funny going to the supermarkets yesterday avoiding the frenzy around the aisles stacked up with pancake day ingredients. It is amazing how many special days have been taking over as marketing campaigns and cause so many of us to feel pressured into conforming. It seemed as though alot of people felt pressured into making pancakes yesterday, perhaps out of fear that they might not be seen as the perfect mother/wife if pancakes are not served up. Pancakes are not seasonal, they can be made all year round. I honoured the day by trying a new recipe but will still have pancakes at least once a week. Are we happy that so many days have become marketing campaigns, directing us what we should be buying in order to conform?

So I thought today to make a variation on a favourite which if homemade, can be a bit healthier.

Choccy nutty biscuits

Ingredients:

150g dairy-free margarine
50g caster sugar
200g plain gluten-free flour
300g 70% dark chocolate
200g blanched hazelnuts

Method:

Cream the margarine and sugar together then add the flour until you get a smooth dough.

Roll out and using a pastry cutter, cut out rounds and place on a baking sheet.

Place in the fridge for 20 minutes to firm up.

Preheat the oven to 190C and bake the biscuits for 20 minutes. Remove from oven to cool down.

Roast the hazelnuts for 8 minutes and chop into pieces. Carefully melt the chocolate.

Mix the hazelnut with the chocolate and place a spoonful of the chocolate on top of the cooled biscuits.

These are a variation of my chocolate clusters. Add flavours such as lemon, orange to the biscuits and chocolate as you wish.

So fellow readers, are there any other favourites that you would like to make yourself to make more healthy? Custard creams inspired by Nigella are one for sure that will appear soonish.