Directions

1. Preheat oven to 180°C/350˚F/Gas Mark 4. Line a baking tray with baking paper.

2. Combine all dry ingredients in a small bowl. Place all wet ingredients in a large bowl and whisk to combine. Add dry ingredients and mix until well combined.

3. Take teaspoonful amounts and roll into balls in the palm of your hand. Place on baking paper and gently press flat (about 3mm thick) with the back of a large spoon. You should get 16–18 biscuits. Bake for 10 minutes or until just firm to touch. Remove from the oven and allow to cool.

4. To make Ganache: gently melt chocolate over a double boiler in a ceramic heat-proof bowl. Watch carefully and remove from the heat to ensure the mixture doesn’t seize (split). Allow to cool for 1–2 minutes before adding coconut cream. Stir using a plastic spatula until mixture is thick and turns into a silky ganache.

5. Spoon teaspoons of the Ganache between two biscuits and press gently together. Sprinkle with extra cacao, if you like. Serve.