Homemade Dunkaroo-Style Snack Pack

Homemade Dunkaroo-Style Snack Pack

Vanilla Star Biscuits with Refined Sugar-Free Nutella Dip
This one takes me straight back to school lunchboxes — but made from scratch with simple, real ingredients.

Biscuits

Ingredients:

• 1 1/2 cups plain flour & 1/2 almond meal

• ¼ cup butter, softened

• ¼ cup honey

• 2 tsp vanilla extract

• 1–2 tbsp milk (as needed)

Instructions:

1. Preheat oven to 170°C (fan-forced) and line a baking tray with baking paper.

2. In a mixing bowl, combine softened butter, honey, and vanilla until smooth.

3. Add plain flour, almond meal and mix to form a dough. Add a splash of milk if it’s too dry.

4. Roll the dough out between two sheets of baking paper to about ½ cm thick.

5. Cut into stars (or any shape you love) and place onto prepared tray.

6. Bake for 8–10 minutes or until lightly golden. Cool completely before packing.

Refined Sugar-Free Nutella Dip

Ingredients:

• 1½ cups roasted hazelnuts

• 3–4 tbsp maple syrup (adjust to taste)

• 2 tbsp cocoa powder

• 1 tsp vanilla extract

• Pinch of sea salt

• 2–4 tbsp milk (for creamier texture)

Instructions:

1. Roast hazelnuts at 180°C for 8–10 minutes if they aren’t already roasted. Rub off skins in a clean tea towel.

2. Blend hazelnuts in a food processor or high-speed blender until they turn into smooth nut butter (this takes a few minutes).

3. Add maple syrup, cocoa, vanilla, salt, and milk. Blend again until silky and spreadable.

4. Store in a sealed jar in the fridge for up to 2 weeks.

Pack It:

Spoon the Nutella into one side of a lunchbox or snack pot, and the biscuits into the other. My kids love dipping — and I love knowing what’s in it.

Notes:

• You can freeze the biscuits for later.

• The dip also works beautifully with apple slices or pretzels.

• Use cookie cutters in different shapes to switch it up — letters, animals, flowers.