So what better way than to bake something quick and easy and super tasty. These biscuits are great for snacking on the go and are an adaptation of the biscuit base I use for my cheesecake recipes.
So simple but so versatile – would be so Rude not to try them!
So simple but so versatile – would be so Rude not to try them!
Dorret’s Notes and Tips
This recipe is a variation on the biscuit base I use for my
cheesecake. They can also be crushed to
make a nice crumble topping for fruit or yoghut.
Shaping the biscuits can be done in a dessert ring or something similar and pressing the mixture down with a spatula or the back of a spoon.
I have suggested 12 cookies which will be about 60g
each with this quantity of mixture. You can make them bigger or
smaller but keep an eye on the baking timings: smaller ones might need a little less time and
larger one a little more.
The cookies will spread when cooking so leave plenty of space between each one - unless you want one monster cookie!
The cookies will spread when cooking so leave plenty of space between each one - unless you want one monster cookie!
Don’t leave any loose bits of mixture on the tray; these
will burn and be a distraction to the correct cooking time.
Ingredients:
200g Rude Health
Wholemeal Flour
150g Soft Brown dark
sugar
60g Rude Health
Sprouted Oats
60g Rude Health
Granola
1 tsp Baking
powder
¼ tsp Bicarbonate of
soda
¼ tsp Grated Nutmeg
150g Butter
2 tbsp Runny Honey
Optional: White or Dark couverture Chocolate: melted and
drizzled over the cooled biscuits.
Method
1.
Preheat the oven to 180oC
2. Line 2 baking trays with parchment
2. Line 2 baking trays with parchment
3.
Weigh all of the dry ingredients into a bowl
4.
Melt the butter very gently without letting it bubble
and fry.
5.
Add the honey to the butter and warm through so
that it flows freely.
6.
Pour the melted butter and honey into the dry
ingredients and mix well.
7. Shape the mixture into about 12 even sized balls.
8. Place the cookies well spaced on the baking trays and flatten slightly.
9. Bake for about 12 minutes - check them to see if they are ready.
10. Remove the tray from the oven and allow the biscuits to cool and firm up before moving. They will be quite soft and will fall apart if you try to lift them straight away.
11. Allow the biscuits to cool completely on a wire rack.
12. They are nice with a drizzle of melted dark or white chocolate. : )
7. Shape the mixture into about 12 even sized balls.
8. Place the cookies well spaced on the baking trays and flatten slightly.
9. Bake for about 12 minutes - check them to see if they are ready.
10. Remove the tray from the oven and allow the biscuits to cool and firm up before moving. They will be quite soft and will fall apart if you try to lift them straight away.
11. Allow the biscuits to cool completely on a wire rack.
12. They are nice with a drizzle of melted dark or white chocolate. : )
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