I'll be the first to admit I have a biscuit habit. My children have also inherited the biscuit gene… I don't have a favourite and I'm always on the lookout for something new. This gave a fresh, tangy change to the usual dark chocolate cookie.
For anyone not yet familiar with Mortimer Chocolate Company, check out their website here. The perfect chocolate for baking and they even do a milk and soya free white chocolate version!
80g Dairy and Soya Free Spread (e.g. Pure Sunflower/Vitalite)
80g Caster Sugar
Zest of an Unwaxed Lemon (or well washed clementine)*
3tbsp/45mls Juice from the Lemon (or Clementine)
50g Mortimer's White Couverture Powder (chocolate)
140g Wheat Free Self Raising Flour
*I'd run out of lemons when we did a second 'test' batch, this flavour was lovely too!
Whisk the spread and sugar until pale.
Add the zest and slowly whisk in the juice until well combined.
Whisk in the white 'chocolate' powder.
Whisk or fold in the flour.
Put tablespoon size balls (these were made using a cookie scoop) onto a tray lined with greased proof paper.
Bake for 15 minutes at 180ºC.
Allow to cool on the tray for 5 minutes before moving to a cooling rack to cool completely.
For flatter biscuits, flatten the balls with the back of a wet spoon before baking and reduce time to 12 minutes.
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