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Recipe thanks to wellnourished.com.au.


This is a fabulous, easy to make, back to school biscuit. They freeze really well (either the dough or the finished biscuit) so they are great for batch baking and stocking your freezer for the first term of school. Are you back in your school baking groove?



50 grams (¼ cup) butter or coconut oil, melted
85 grams  (¼ cup) sweetener (rice malt syrup, maple syrup or honey)
Zest one orange, finely grated
3 tablespoons fresh orange juice
1 teaspoon vanilla essence
Pinch salt
¼ teaspoon bicarbonate of soda
215 grams (1¾ cups) wholemeal spelt flour

Chocolate coating
200 grams dark chocolate, broken into squares
1 tablespoon coconut oil



1. Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined.
Thermomix: melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.

2. Add the bicarbonate of soda and mix well.
Thermomix: 5 seconds, speed 4.

3. Add the spelt flour and mix until combined.
Thermomix: Lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.

4. The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.

5. Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).

6. Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).

7. Preheat the oven to 180℃ before slicing the dough.

8. Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.

9. Allow to cool fully on the tray (they firm as they cool).


Chocolate Coating Method

1. Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).

2.  Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.


Time-Saving Tip

If you can’t be bothered with the chocolate coating, press a chocolate button into each biscuit before baking.



Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons tapioca flour. This dough is firm but sticky so wet your hands to shape it into the log. Another GF option is a good quality gluten-free premix (link to your mix).

Dairy-free and vegan
Use a dairy-free chocolate.

Choose rice malt syrup as your sweetener and 98% dark chocolate.

Choose the coconut oil (or even melted butter) for your fat.

Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.


Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Share your beautiful, wholefood baking creations with us on Instagram with #myTWC


About The Author

Georgia Harding

Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website (Well Nourished) she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.

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