*Chocolate creme biscuits

Both me and my six year old son, Oscar, love these! Smile This is my first experiment with veggie glycerin, and I am well happy! Thanks again Meredith! Winky I didn't write this down as I went so it's from memory - you may have to adjust a little,

For biscuits;

1 cup finely ground flax
1 cup ground almonds
1 cup brown rice flour
1/2 cup *wondercocoa (or carob)
1/4 cup dessicated *coconut
1/2 tsp baking powder
1/8 tsp stevia (to taste)
1 tbsp veggie *glycerin
approx 1/2 -3/4 cup melted butter/ghee
1/2 *orange liquidised (if allowed, or use extra milk)
*some* milk

Mix all dry ingredients in a bowl, then add melted butter and mix well. Add veggieglycerin, and orange (if allowed) and stir well, then add milk a little at a time until a soft but not sticky dough is formed. Knead well until able to roll out thinly, then cut with cookie cutter and arrange on sheet. Bake at 300f for approx 25 mins or until crisp.

For filling;

approx 1/3 cup of melted butter
approx 1/3 cup wonder *cocoa
approx 1/2 cup arrowroot
1 dtsp veggie *glycerin
pinch stevia

mix all ingredients together well - should make a firm paste with a 'truffle like' texture. Adjust as necessary! Spread some on 1 cooled biscuit, then press another on to it to make a sandwich. My son thinks they are just like oreo's, bless! wub
Original Post
Yay! I can just imagine your anticipation as you waited to take that first bite! Big Grin I have baked both with and without the glycerine, and since getting the glycerine, I haven't made anything that didn't taste good. Such an improvement!

These sound great, Sam! Thanks!
Hey girls!

it's so true, Meredith - everything I have made so far is turning out really soft and moist - bouncepink

The 'creme' does work as icing, but you have to add milk. You add it in a bit at a time, after everything else is mixed, until it's as spreadable as choc spread. Actually, I put a bit of milk in the mix for the biscuits too, but I forgot to write it and now I can't edit it! Confused I'll write it hear in bold so no-one can miss it!

You need to add a little milk to the creme to make it really soft! I hope that works out for people!

It was my birthday recently, and I made the chocolate pudding recipe in a round cake tin, and iced it with this - it sets quite hard but tastes really nice!

Hey Sam-
I can't seem to get the dough to stick with these. It turns out really crumbly--- I'm always afraid to add too much milk at the end but maybe that's what's missing. Or maybe I need to add an egg (although I'd like to be able to have this an egg-free recipe)--- any thoughts? Also, I don't knead it out, just sort of flatten out cookies w/ my hands... maybe this has something to do w/ it?
Thanks! (also, LOVE the filling/frosting recipe bouncemulti )
Hi girls

NZ girl, you can't get wondercocoa in NZ Mad and it's really annoying!! I think you can find veg glycerine at healthfood stores, though usually it's in the beauty product department, and not sure how to check if it's foodgrade. I had someone kindly send me some wondercocoa, but I think you can order on line from over seas. Maybe we could go splits on an order to lessen the postage?? I don't use veg glycerine anymore as I found I am intolerant to it.

Hi Ahab - didn;t look this far down as I am back to stage 1 - 2, I think this post must have been moved in the reshuffle!! Sorry..

Anyway, did you use the orange? If not you will definitely need to add more milk - and don;t worry about adding too much, if it's too wet, then you can always add a little more flour until the consistency is right. Alternatively, you could use a little flax gel, or even mix the flax with a bit of water. I think if you go with the extra milk, then leave the dough to rest for ten minutes or so you will find that the extra moisture is absorbed by the flax - it's pretty thirsty stuff, flax!!! If the mixture is crumbly, I would say therer is almost certainly not enough fluid in it. Hope you understand all that waffle, and that it helps! If not, the Helens new choc biccie recipe totally rocks, so you always use that and add the frosting to those!

Anyway, good luck! Winky Smile

Hey Sam. I'm definitely going to try your biscuit recip over the weekend. I'll try it with carob + just experiment a bit I guess as I don't have ground flax either.
Do they have a 'private message' faci;ity here on WA do you know? I"ve not come accross it. It's just that it'd be good if we could maybe exchange e-amil addresses & then we could see where we each are & yeah, maybe 1/2 overseas postage for somethings. Wouldn't want to post address/e-mail address/phone numbers on here of course.
I'm SO going to do as much cooking & baking & generally stocking up so I can get through the next week at least happier than I did the last.
Hey Sam-
So I'm an idiot-- I just briefly glanced at the recipe and thought it said orange flavoring as opposed to 1/2 of an orange that I put thru the blender. That must be it.
Thanks for your tips! I also need to start back at Stage I again, but can't seem to get myself to do it. Hmph.
Have a good weekend!

Hi again Sam.
Hey, can we get ground flax here? I can't imagine what it's like! Just think of flax the plant all the time!
I know in the brownie recipe I've just used LSA (ground linseed, sunflower, almond mix). Is the flax anything different from that?
Tomorrow's going to be cooking & baking & generally stocking up for the week day!
Hey guys

Hey Ahab, that's fine!! You can easily leave out the orange and adjust the other fluids, or eaven use a lemon and adjust the sweeteners - not sure if that would work, but just thought I throw it out there Smile

NZ girl - yes you can by ground flax here, though is often packaged as ground linseed - I get mine from my local (and quite small) woolworths, it's by the brand 'healtheries' - they sell a good brown or white rice flour too, that is reasonably priced.

It would be cool to keep in touch via email, I have an email address that I don't mind putting on here, so feel free to contact me at acidart1@hotmail.com, then I will have your return address Smile

Hi Sam.
Ah, so is ground linseed pretty well the same as flaxmeal? How strange! I've been using my LSA (linseed, sunflower, almond) mix from my wholefood shop in the place of most of the things people use here for baking & it's worked absolutely fine.
I've not had a look for veg glycerine yet. I'm doing ok with my stevia in fact.
I made some biscuits the other day, I'm not sure if they're from this recipe. I found them a little dry. I guess I need to try the filling/icing recipe.
Hey there

These biscuits definitely need the filling in my opinion, otherwise they can be a bit crumbly/dry - however, I didn't find mine too bad - the flax meal has the added benefit of holding onto the moisture that the lsa will have only in a lesser amount. I haven't tried this recipe in a while, so maybe it's time for a review! Smile

take it easy


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