Dairy-free Wholemeal Double Chocolate Crinkle Biscuits (Cookies)
These chocolate biscuits are inspired by the ginger crinkle biscuit that I make regularly as they are easy to make and delicious (the recipe can be found on the Chelsea Sugar website here). There are also a lot of other super yummy recipes on that website – I used to make the Chocolate Chunk Oat Biscuits from time to time before dairy-free restrictions entered our life. It doesn’t matter that 5/6th’s of our family are OK with dairy, if I make or bake something with dairy in it, I get the evil eye from the daughter as if I am intentionally rubbing in the fact she can’t eat anything and everything anymore.
The Ginger Crinkle Biscuit is dairy-free and therefore is the basis for a lot of playing around biscuit recipe-wise in my kitchen. I have created a chocolate version which is easy to make and delicious. These need dairy-free chocolate chips or chopped chocolate (most good dark eating chocolate is dairy-free but I use Whittakers 72% Cocoa Dark Ghana in the block or Pams Chocolate Chips (note both the Nestle & Cadbury chocolate bits/chips contain dairy).
I have made the biscuits using both golden syrup & date molasses – the molasses lends a fruitiness to the taste of the biscuit. Any liquid sweetener such as maple syrup, honey, brown rice syrup, coconut nectar syrup or apple syrup should work OK though.
I also tried the biscuits with raw sugar in place of white sugar however sugar crystals didn’t fully melt away leaving the biscuits crunchy in a way I didn’t particularly like. Golden caster sugar would work better or process the raw sugar in a food processor until the crystals become finer. I am also going to try the recipe with brown sugar or dark muscovado sugar and see how that works.
The original double chocolate crinkle biscuit I created is with regular white flour (all-purpose) and white sugar (granulated sugar). Using both the white flour and white sugar creates a crunchy biscuit. Swapping out the white for wholemeal flour, and white for brown sugar creates a chewy biscuit.
The best thing about making these biscuits, other than the fact that they are dairy-free and delicious, is that there is no rolling of the dough into balls. Simply take a teaspoonful of the mixture (or use a bigger spoon for bigger biscuits) and plop onto the tray in a ballish-type shape. As the mixture is heated in the oven it melts into an almost perfect round biscuit. Leave plenty of room between each plop of mixture otherwise they’ll all join up to be one big sheet-cookie.