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  • milkallergymombake

Vegan Chocolate Dipped Digestives!!!

1 1/2 gluten free 1:1 flour

1 1/2 cup gluten free oat flour

1 tsp baking powder

1/2 tsp salt

1/2 c shortening (like Spectrum)

3/4 c powdered sugar

1/4 cup cold dairy-free milk - I used soy, or slightly more as needed.

1 tsp vanilla

In a large bowl, whisk together the flours, baking powder, and salt. Add the vanilla and shortening and whisk until coarse crumbs form. Add the sugar and enough milk to make a stiff dough.

Turn the dough out onto a lightly floured surface and knead just until smooth.

Return the dough to your bowl, cover and refrigerate the dough for 1 hour.

After the dough has chilled, preheat your oven to 350ºF and line a baking sheet with parchment paper.

Roll the dough out until it is a bit more than ⅛ inch thick. Cut it with a 2½-inch biscuit cutter or into your desired shapes.

Place the biscuit dough cut outs on your prepared baking sheets. Prick the biscuits evenly with a fork.

Bake the biscuits until pale gold, about 15 to 20 minutes. Let them cool completely then dip in chocolate if desired. Chill for 15 minutes until the chocolate is hardened.

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