An indulgent cookie treat that is packed full of wholegrains and very little sugar, these biscuits are an excellent back-pocket recipe for low sugar families.
- 125 g (1 stick + 1 tablespoon) unsalted butter, softened
- 50 g (1/4 cup) xylitol
- 1 tablespoon rice syrup (or use organic raw honey)
- 100 g (1 cup) porridge oats (use gluten free if needed)
- 1 tablespoon ground flaxseed, optional
- 100 g (3/4 cup) wholemeal flour (wheat or spelt - for gluten free, use 75g sorghum flour and 25g sweet rice flour)
- pinch of sea salt
- 1 teaspoon baking powder (gluten free if needed)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 100 g (3.5 oz) very dark chocolate (85-90%), chopped
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Preheat the oven to 180C/350F/gas 4. Line 2 baking trays with baking paper.
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Blitz all the ingredients except the chocolate in a food processor, adding a small splash of milk if needed to bring the dough together.
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Dust a clean counter with plenty of flour (and I mean PLENTY, as it's a very sticky dough)* and roll out to about 1/2cm (1/4") thick, then cut out round biscuit shapes with a cookie cutter and bake on the lined baking trays in the preheated oven for 15-20 minutes, until golden. Allow to cool completely before coating with chocolate (or serving as is).
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If you want them topped with chocolate, melt the chocolate in a microwave for 30 seconds or so until just melted, then dip the cooled biscuits in the chocolate so it covers the top. Allow to cool again until the chocolate is hard. Great with a cup of hot tea or glass of cold milk.
*This is a very sticky dough, so if you are struggling to roll it thin enough on the floured surface, you can always dust the ball of dough all over with flour and roll it between 2 sheets of baking parchment to get it thin.