These biscuits remind me a little of chocolate digestive biscuits . . . that wholegrain crunchy texture with a layer of chocolate. Of course, it's much lovelier to bake your own additive-free version with 'real' chocolate rather than compound chocolate. These are perfect for the school lunchbox. They are nutritious, pretty and fun all wrapped into one biscuit! You could even serve them up at a children's birthday party.
Chocolate spelt and oat biscuits
|100's & 1000's fun for the children . . .|
|. . . or simple & lovely with a cuppa!|
ingredients110g sucanat (rapadura) sugar
110g organic wholegrain oats
90g butter (or coconut oil), cut into chunks
1 large egg
20g desiccated coconut
110g wholemeal spelt flour
185g good quality dark (semi-sweet) chocolate, melted
- Grind sucanat sugar for 3 seconds on speed 9. Decant into a small bowl.
- Add whole oats to the TM bowl and grind for 10 seconds on speed 9. Decant into a separate bowl to the sugar.
- If using butter straight from the fridge, add to the TM bowl and soften for 40 seconds at 50°C on speed 4. Scrape down the sides of the bowl. Coconut oil will not require softening.
- Add ground sucanat and beat for 1 minute until smooth on speed 4, scrape down the sides of the bowl.
- Add the egg and beat for a further 10 seconds, scrape the sides.
- Return the ground oats to the TM bowl with the coconut and wholemeal spelt flour. Combine on reverse speed 4 for about 10 seconds until the mixture comes together. Don't worry if it is a little sticky. Remove biscuit dough and press together into a ball.
- Roll dough between two sheets of baking paper until 5-6mm thick. Carefully place on a tray in the fridge for 30 minutes.
- Preheat oven to 180°C and prepare two oven trays with baking paper or silicon sheets.
- Cut 7cm rounds or fluted rounds from the dough and place them about 2cm apart on trays. Press the scraps together and roll out again to make a total of 18-20 biscuits.
- Bake for 10-12 minutes or until golden. Allow to cool for about 5 minutes on trays before removing to a cooling rack.
- Spread bases of biscuits with melted chocolate. Make a pattern with a fork if you like or sprinkle with 100's and 1000's. Stand at room temperature until set. Store in an airtight container, in the refrigerator if the weather is hot.
Grind your oats in a food processor or use a 50/50 mixture of porridge oats and oat flour. Cream the butter and sugar using an electric mixer, add your egg, mix again, then add your dry ingredients and mix until the dough comes together.
- use brown rice flour in place of the wholemeal spelt to make these wheat-free
- use coconut oil and dairy-free chocolate and make these dairy-free!
- spread with white chocolate instead of dark
- ice with royal icing instead of chocolate & decorate as you please :)
- try adding some cinnamon, plus dried fruit such as cranberries or currants at step 6 . . I might try this next time!
May 22, 2012
Today I tried the cinnamon (1 tsp) + dried cranberries (60-70g) variation idea . . .
. . . and topped with white chocolate they are even more devine!
I chopped the dried cranberries using Turbo before I ground the sugar (step 1). Whatever you do, don't try the biscuit dough or you'll have a hard time stopping at one taste! I lurve this variation!
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