Prince Goût Chocolat is a chocolate biscuit containing inflammatory canola oil and soy lecithin, plus artificial flavors and glucose syrup. DIY version replaces these with organic butter, sunflower lecithin, and natural sweeteners for better nutrition and no inflammatory oils.
Based on: Prince Goût Chocolat
· Makes approximately 60 biscuits (30 servings of 2 biscuits each)
· Serving: 2 biscuits (20g total)
Why This Recipe is Seed Oil Free
Commercial Prince Goût Chocolat from LU often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic wheat flour
210g (1¾ cups) · Bob's Red Mill Organic All-Purpose Flour
Primary structure component, provides 34.8% of the cereal base as in original
Step 1. Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper. In a large mixing bowl, whisk together 210g organic wheat flour, 90g whole wheat flour, 27g cacao powder, 15g arrowroot starch, 6g baking powder, 3g sunflower lecithin, and 3g sea salt for 1-2 minutes until completely uniform — cacao and lecithin can create streaks if not properly distributed.
Step 2. In a separate bowl, cream the cold 75g butter with 120g coconut sugar using a wooden spoon or hand mixer for 3-4 minutes until light and fluffy. The coconut sugar is coarser than white sugar, so this step is crucial for proper texture. Add 30g honey and 5ml vanilla extract, mixing until just combined.
Step 3. Create a well in the center of your dry ingredients and pour in the butter mixture. Using a spatula, fold everything together until it forms a cohesive dough — avoid overmixing as this will make tough biscuits. The dough should be slightly sticky but manageable. If too dry, add 1-2 tablespoons of milk; if too wet, add a pinch more flour.
Step 4. Turn the dough onto a lightly floured surface and gently pat into a rectangle about 1cm (⅜ inch) thick. Using a sharp knife or pizza cutter, cut into rectangles approximately 4cm x 2.5cm (1.5" x 1") — this matches the typical Prince biscuit size. Re-roll scraps gently and cut again.
Step 5. Place biscuits on prepared baking sheets, leaving 2cm space between each. Bake for 12-15 minutes, rotating sheets halfway through, until edges are lightly golden and centers are set but still slightly soft — they'll continue cooking on the hot pan. Cool on baking sheets for 5 minutes before transferring to wire racks.
Step 6. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. For best texture, serve within 2-3 days. These biscuits are perfect with coffee or tea, and can be dunked without falling apart due to the natural emulsifying properties of the sunflower lecithin.
Storage
Store in airtight container at room temperature for 1 week. Freeze up to 3 months. Keep away from moisture to maintain crispness.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.45
Savings71%
Higher upfront ingredient costs pay off quickly with bulk buying. Organic quality and seed oil elimination justify premium. Note: Prices should be verified as estimates may vary.