Kate Humble and Jennifer Burgos Dough & Daughters
1 Oct

Kate asked Jennifer of Dough & Daughters to teach her how to bake bread when she was writing her book A Year of Living Simply. The bread they made together was delicious!

These dairy free chocolate and almond biscuits use store cupboard ingredients to create a delicious and quick to make treat. With no dairy or eggs they’re a great vegan recipe. If you’re following a gluten free diet, swap the plain flour for GF flour and use GF baking powder.


200g plain flour (or GF flour)
100g soft brown sugar
90g dark chocolate
90g whole blanched almonds
85g sunflower oil
4 large tbsp of water
2 tsp vanilla extract
3/4 tsp baking powder
1/2 tsp bicarbonate
1/2 tsp salt


  1. Heat your oven to 180C. Lightly grease two trays and line with baking parchment.
  2. First chop the dark chocolate, we like both large and small pieces but you can chop them anyway you want. Then chop the almonds, same goes for these.
  3. Put the plain flour, sugar, baking powder, bicarbonate and salt in a bowl and stir well.
  4. Add the chopped chocolate and almonds to dry ingredients. Mix.
  5. In a separate bowl, add the sunflower oil, water and vanilla extract. Whisk until all combined.
  6. Add the wet ingredients to the dry ingredients, mix. It will be very oily. Stick the whole bowl into the fridge for 30 minutes.
  7. Remove from the fridge, and weigh 40 grams of the mixture, and create slightly ‘squashed balls’. We find it makes around 18 biscuits.
  8. Bake for 10 to 12 minutes depending on biscuit preferences. If you like them gooey, take them out after 10 minutes. If you like a crunch – leave for 12 minutes.
  9. Leave to cool on the baking tin for 10 minutes and then transfer to a wire cooling rack.

Jennifer teaches Danish Christmas Bread Making at Humble by Nature.

Find out more about Dough & Daughters.

for more about Humble By Nature
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