Sunday, September 18, 2016


 What a delicious and filling biscuit these are.  With both cocoa and choc chips, you get a lovely hit of chocolate and the rolled oats give great texture.  They are almost like a chocolate chip Anzac biscuit. Such an easy thing to make in the CC.


1 cup butter, diced and very soft
1 cup caster sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp bicarb soda
1 1/2 cups plain flour
1/4 cup cocoa powder
3 cups of rolled oats
1/4 tsp salt
1 cup of choc chips plus extra to decorate

1. Preheat oven to 160 degrees.  Line a baking tray with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Select Pastry P1 Time 1 minute.
4. Roll balls slightly bigger than a walnut.  Place on tray and press gently to flatten.
5. Use extra choc chips to decorate each biscuit.
6. Bake for 10-12 minutes. 10 minutes for a softer chewier result. 12 minutes for a firmer, crisper biscuit.
7. Remove from oven and allow to cool on the tray for 5 minutes before placing on a cooling rack kto finish cooling.

NOTE - For a vegan version change the butter to Nuttelex and replace the eggs with 1/2 cup of bought or homemade apple sauce.

1 comment: