Tasty dark chocolate biscuits with an extra protein intake thanks to Buffalo Worm flour. These biscuits are very easy to make and are also a great way to introduce yourself or your family and friends to edible insects for the first time.
Perfect for an afternoon snack or even to accompany your morning coffee!
- Difficulty: Simple
- Servings: 12 biscuits
INGREDIENTS
- Dark chocolate (70%): 70 g
- Sunflower oil: 50 ml
- Granulated sugar: 140 g
- Water: 80 g
- Wholemeal flour: 115 g
- Buffalo Worm Flour: 30 g
- Cocoa powder: 30 g
- Baking powder: ½ teaspoon
- Salt: ¼ teaspoon
Let's start by placing the dark chocolate and sunflower oil in a saucepan and melting them in the microwave. Set aside to cool until lukewarm.
In a saucepan, mix the sugar and water and heat them together until the sugar has completely dissolved. Set this aside to cool as well.
In the meantime, preheat the oven to 180°C and line two baking trays with baking paper.
When the melted chocolate and sugar syrup are lukewarm , add them and beat well until they are thoroughly mixed.
Sift together the flour, Buffalo Worm flour, cocoa powder, baking powder and salt. Mix well until you have a smooth, thick batter.
Use an ice cream scoop (or large spoon) to spread the batter, you should get 10-15 cookies in total. Make sure to space the dough balls far enough apart because they will expand during baking.
Bake the cookies in a preheated oven at 355°F or 180°C for about 9-10 minutes, until they take on the classic disk shape of biscuit.
Let the biscuits cool on the tray for 5-10 minutes and then you are ready to eat them!
Recipe by
DAVIDE RIZZOLI –
