An attempt at healthy biscuits

Whilst I think being single is healthy on so many levels, I’m starting to wonder whether there is something about living alone that makes me eat and drink far less healthily than I should. Firstly, I’m out more, which needless to say leads to eating and drinking in quantities that I’d like not to think about. But also, when I’m at home I tend to wander between the living room and the fridge, substituting my desire to constantly spew forth banalities with other ways of keeping my mouth full – the most popular of which I’ve found to be stuffing food into it (to be honest I’m not sure there are many other options but I’m open to suggestions).

And so it was that I came upon the novel idea of making biscuits that would fill said mouth while maintaining some sense of healthiness and still, hopefully, tasting rather good.

Chocolate chip ginger oat biscuits

I’ve never been very good with measuring quantities, so every time I’ve made these, they have been slightly different. I think the key is just to get a good balance between sweetness (syrup & honey), ballast (flour & oats), moisture (oil or butter) and interesting bits (chocolate chips & raisins).

Anyway – start with a mixing bowl, into which you put the following: at least two inches of fresh ginger, grated finely (more if you like it spicy), a handful of raisins, 100g of green and blacks dark chocolate broken into little pieces (before you open the pack, smash it a few times on the kitchen counter – that should do it), three handfuls of organic porridge oats and one of plain flour. Now add four tablespoons of honey, a tablespoon of syrup and a few good glugs of sunflower oil (this is me trying to be healthy by avoiding butter, which to be honest would probably taste much better, but as the whole point of this was to be healthy, bear with me and use oil (or ignore me completely and substitute for butter, then tell me how much better yours are than mine). Thinking about it, you could use a little butter and a little oil. You decide. Mix it all together well (I use a kitchen aid mixer at this point).

Now this is where you come in – what you are looking for is a moist but not too sticky biscuit dough that comes together in your hands in one big ball. It should also taste good, so this is the time to add more honey/sugar/syrup/oats/oil to get the flavour and consistency you prefer.

Once you have it, flour a suface, roll out the dough to 8mm thickness (I think the ones in the photo are a little too thick), and cut into biscuits. Bake in the overn at 180c for about 10 minutes, but keep your eye on them – they are inedible if you overcook them. They should go golden brown but still be a little soft when they are done. They’ll continue to harden once you take them out. And be careful of the burning hot melted chocolate when you put them on the cooling rack. If you like, sprinkle a little caster sugar on top of them while they’re still hot.

Once cooled, they are like a cross between a flap jack and a chocolate cookie. But without the butter. So they’re healthy. Kind of.

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