I love these biscuits for their distinctive nutty taste and their chewiness. I also like to kid myself that the sesame seeds make them healthy.
For the biscuits
100g plain flour
35g cocoa powder
75g rolled oats
150g sesame seeds
200g caster sugar
100g dairy free margarine
2 tablespoons golden syrup
1 tablespoon boiling water
1 teaspoon bicarbonate of soda
For the topping (optional)
Pre-heat the oven to 160 degrees C and line two baking trays with parchment.
Mix the flour, cocoa, oats, sesame seeds and sugar in a bowl.
Gently melt the margarine and golden syrup In a pan.
Pour the 1 tablespoon of boiling water into a cup, add the bicarbonate of soda, mix well and add this to the melted margarine.
Fold the mixture into the dry ingredients then roll into balls and place them on the baking trays. Flatten them slightly with the palm of your hand.
Bake for about 12 minutes, then remove from the oven and allow to cool and harden for 5 minutes on the trays, then transfer to a wire rack.
While the biscuits are cooling, gently melt the chocolate and coconut milk/cream and mix to form a smooth ganache. Spoon onto each biscuit, smoothing with the back of a teaspoon, and decorate with sesame seeds.