1 1/2 Spelt Flour
1 1/2 Oats
1 tsp baking powder
pinch of salt
200g Vegan Butter
150g Maple Syrup
1 cup Dark Chocolate
Juice of one Orange
Place the oats, spelt flour, baking powder and a pinch of salt to a food processor and blitz until they are coarse.
Add the butter and pulse bend until combined.
Transfer the mixture to a bowl add the maple syrup and gently work it into the mixture until you have a dough.
Place the dough in the fridge and for an hour.
Preheat the oven to 180 degrees. Line 2 baking trays with baking paper.
Sprinkle some flour on the work surface to prevent sticking.
Roll out the dough with a rolling pin, using a cutter about the size of a digestive biscuit, cut out circles.
Bake the biscuits for 15 minutes until they’re golden brown.
Meanwhile melt the chocolate in a heat proof bowl over a pan of boiling water. Once the chocolate is melted sit through the juice of one orange and mix well.
Remove the biscuits from the oven transfer them to a wire rack to cool.
When the biscuits are cool dip the flat side in chocolate and with a cocktail stick score the top in a hatched pattern.
Place in the fridge to set