• Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined. Thermomix melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4. 
• Add the bicarbonate of soda and mix well. Thermomix 5 seconds, speed 4.
• Add the spelt flour and mix until combined. Thermomix, lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour. 
• The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water. 
• Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).
• Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge). 
• Preheat the oven to 180℃/350℉ (fan forced) before slicing the dough.
• Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.
• Allow to cool fully on the tray (they firm as they cool). 

Chocolate coating

• Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted. 
• I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated). 
• Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate. 

Time saving tip

• If you can't be bothered with the chocolate coating, press a chocolate button into each biscuit before baking. 

Store

• Store in an airtight container in the fridge or freezer.