This bake contains no butter and no added refined sugar. You will need:
- 200g flour
- 100g coconut
- 125g ricotta
- 2 tablespoons agave
- 2 drops good vanilla extract
- grated zest of half an orange
- 1 egg
- cold water
- 200g dark chocolate and 1/2 tablespoon olive oil to decorate plus roasted chopped almonds (optional)
Preheat the oven to 170C. Sieve the flour. Add the ricotta/ Rub it into the flour using your fingertips. Add the coconut and honey and mix well. Add the other ingredients except the water and egg and mix. Now add the beaten egg and mix using a knife. Add the cold water, starting with three spoons and mix and then add a spoon at a time until you form a dough. Wrap in cling film and leave in the fridge for half an hour. Cut small pieces of dough and press into the almond shaped non stick moulds. Flatten the surface. Bake in preheated oven for 20 minutes. Remove from oven and place on a wire rack to cool down. Melt the chocolate and add half a spoon of olive oil. Place in a small jug.. Hold the jug firmly and drizzle the chocolate over the bakes moving your arm quickly backwards and forwards until they are uniformly and neatly decorated.
They are soft and moist.
My kitchenware comes from Tescoma, flour and baking goods from St George’s Brand, chocolate by Valor.