150 g (1 cup) white spelt flour, plus extra for dusting (see Tips)
110 g (3/4 cup) wholemeal spelt flour (or wholemeal plain flour)
25 g (1/4 cup) raw cacao powder (see Tips)
1 tsp baking powder
110 g (1/2 cup) preferred brown sugar (see Tips)
200 g butter, cubed (see Tips)
Place all ingredients into a food processor or high-powered blender and process about 15 seconds or until mixture balls around the blades.
Transfer onto a floured work surface (or silicone mat) and lightly shape into a ball. Divide dough into two portions and form each portion into discs, then wrap in plastic wrap and place into refrigerator for 1 hour to firm.
Preheat oven to 180°C (160°C fan). Line 2 large baking trays with baking paper and set aside.
Using a rolling pin, roll out each dough portion to a 4 mm thickness. Using a bunny-shaped cookie cutter, cut out biscuits and transfer onto prepared trays. Gather off-cuts, gently re-roll (4 mm thickness) and cut out remaining biscuits.
Bake for about 10 minutes or until cooked. Biscuits will be slightly soft. Transfer onto a wire rack to cool before serving.
If you don’t have spelt flour or wholemeal flour on hand, you can use regular plain flour. The wholemeal adds a fibre boost to these biscuits.
If you prefer, you can use regular cocoa powder in place of the raw cacao powder
You can use your preferred brown sugar in this recipe – either regular brown sugar or a less refined option such as rapadura sugar (panela) or coconut sugar. (Note that the weights of these sugars can vary, so the gram measurement will give a more accurate outcome than the cup measurement).
To try source organic, grass-fed butter, as it’s the more nutritious option.
The biscuit dough can be stored in the refrigerator for up to 1 week or in the freezer for up to 2 months.