Matcha Hobnobs Style Biscuits

I have always been a fan of this classic tasty oat-based biscuit. I modified the recipe to make it vegan and gluten-free and gave it a matcha twist!

Ingredients

Preheat the oven to 180°C.
Blitz the oats into flour using a food processor.
Combine oats flour, buckwheat flour, cinnamon, and matcha and blitz again.
Transfer the dry ingredients to a large mixing bowl, add maple syrup, coconut oil, and milk, and stir to combine (using a mixer or a wooden spoon).
Form the dough into a large ball and divide it into smaller balls.
Place each dough ball on a baking tray lined with parchment paper.
Flatten the balls with the palm of your hand or use a rolling pin and a cutter to make the cookies.
Bake for 8 to 10 minutes in the oven.
Meanwhile, melt the dark chocolate in a bain-marie.
Once the biscuits have cooled down, top each of them with 1 tsp of melted chocolate and spread evenly.
Place the baking tray in the fridge and allow the chocolate to set for 20 minutes.