Rosemary + Choc Chip Buckwheat Biscuits
1 cup buckwheat flour
2/3 cup coconut sugar
1/3 cup coconut oil, melted
1/4 cup water
tiny pinch of sea salt
4 squares of 70-85% dark chocolate, finely chopped
1 tbs rosemary finely chopped (optional)
1. Preheat oven to 180° C degrees. Line a baking tray with baking paper.
2. Combine all the ingredients in a medium bowl. The mixture should come together and resemble a slightly loose cookie dough.
3. Roll the mixture into ten balls and place on a lined baking tray. Press down the balls in a circle until about 3mm thick.
4. Cook the biscuits for 10 minutes, or until just lightly golden. Remove immediately and allow to cool. If you overcook the biscuits they will become dry. Serve up slightly warm ( store in an airtight container in the fridge for 3-4 days).