Chocolate Biscuit Sticks

Steps

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, combine the cassava flour and sea salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse sand.

2. Add the maple syrup, vanilla extract, and milk. Stir until a smooth dough forms. If the dough is too dry, add milk one teaspoon at a time. Wrap in plastic and chill for 10 minutes.

3. Roll the dough out on a lightly floured surface to about 1/8-inch thickness. Cut into thin sticks roughly 4 inches long and 1/4 inch wide using a sharp knife or pizza cutter. Transfer to the prepared baking sheet, spacing them about half an inch apart.

4. Bake for 10 to 12 minutes until golden and firm. The sticks will crisp up more as they cool. Let them cool completely on a wire rack.

5. Melt the dark chocolate and coconut oil together using a double boiler or microwave in 20-second intervals. Dip each biscuit stick halfway into the melted chocolate, letting the excess drip off. Lay them on parchment paper and refrigerate for 10 minutes until set.

Why It Works

These biscuit sticks replace the refined wheat flour, palm oil, and artificial flavors found in commercial coated cookie sticks with cassava flour and real butter for a crispy, clean base. The dark chocolate coating provides genuine cacao flavor along with antioxidants, and the coconut oil gives the coating a smooth finish and satisfying snap. Maple syrup adds just enough sweetness without the processed sugar or high-fructose corn syrup.

Tips

• Even thickness. Roll the dough between two sheets of parchment paper for uniform sticks that bake evenly.
• Flavor variations. Add 1 teaspoon of matcha powder or freeze-dried strawberry powder to the melted chocolate for a flavored coating.
• Extra crunch. For an even crispier stick, bake for an additional 1 to 2 minutes until deep golden. Watch carefully since they go from golden to burnt quickly.
• Storage trick. Store dipped and undipped sticks in separate layers with parchment between them to prevent sticking.