Gluten Free Chocolate Oat & Pistachio Biscuits

Preheat oven to 180 degrees celsius and line 2 baking sheets with baking parchment.

Put all of the ingredients (except the chocolate and pistachios) in a bowl and, using a hand held mixer, or a Kitchen Aid, mix until a dough forms. I often just use my hands and a wooden spoon to mix it if I don’t feel like getting a mixer out: all you want is a dough, and sometimes, kneading the oaty chocolatey biscuit dough is quite therapeutic.

Roll the dough into little balls (of course, if you want giant cookie-type biscuits, just make the balls bigger. These are quite rich, so I tend to go for the smaller more restrained size).

Flatten each little ball on the baking tray with the back of a dessert spoon. Bake for 12-15 minutes. Remove from the oven and let cool on the baking trays for 15 minutes or so before leaving on a wire rack to cool completely.

Gently heat the 200g of chocolate in the microwave, or stirring gently over a bowl of boiling water: remember, don’t overheat the chocolate or attempt to do it quickly as the chocolate will granulate. Dip a side of each biscuit into the chocolate, put back on the parchment lined trays (not the cooling racks), and sprinkle the dipped chocolate side with the pistachio nuts. Let cool completely, and store in an airtight tin for up to a week.