Ingredients

250g white spelt flour (or 200g white and 50g brown)
125g rice flour
50g cocoa
250g butter, room temperature, cubed
100g light muscovado sugar
100g dark chocolate pieces
Pinch Salt
1 tsp vanilla extract

Method

Blitz all the ingredients in food processor until well combined.
Roll out ca. 5mm thick, cut out round biscuits, put on baking paper covered trays and bake at 160°C for 30-35 min (from cold oven).

Note: As with all the recipes that I have developed, my aim is to reduce the sugar and/or fat content down to what my family finds acceptable, so if you aren't used to this , you might not like my recipes.

Also I try to put in some wholemeal flour in, which you can of course replace by white flour.