Oat, Pecan and Chocolate Crisps
These biscuits are surprisingly delicate in texture and using granulated sugar gives them a crispness. They are perfect for a lunchbox snack.
125g very soft butter
250ml granulated sugar
125ml oil
250ml wholewheat flour
125ml cake flour
125ml coconut
250ml oats
1t bicarbonate of soda
1T hot water
1t vanilla extract
100g dark chocolate chips
125ml chopped pecan nuts
Preheat the oven to 180C. Grease and line 4 biscuit trays.
Mix the butter and sugar in an electric mixer. Add the oil and mix for 30 seconds. Add the flours, oats and coconut and mix until the dough has combined. Dissolve the bicarb in the hot water. Add to the mixture ensuring it is incorporated into the dough. Add the vanilla, chocolate and nuts.
Roll into balls and place on the baking tray allowing room for the biscuits to spread. Flatten with a fork and bake at 180C for 15 minutes. Remove from the oven and allow to cool for 10 minutes. Then transfer to a wire rack and cool completely. Store in an airtight container.
125g very soft butter
250ml granulated sugar
125ml oil
250ml wholewheat flour
125ml cake flour
125ml coconut
250ml oats
1t bicarbonate of soda
1T hot water
1t vanilla extract
100g dark chocolate chips
125ml chopped pecan nuts
Preheat the oven to 180C. Grease and line 4 biscuit trays.
Mix the butter and sugar in an electric mixer. Add the oil and mix for 30 seconds. Add the flours, oats and coconut and mix until the dough has combined. Dissolve the bicarb in the hot water. Add to the mixture ensuring it is incorporated into the dough. Add the vanilla, chocolate and nuts.
Roll into balls and place on the baking tray allowing room for the biscuits to spread. Flatten with a fork and bake at 180C for 15 minutes. Remove from the oven and allow to cool for 10 minutes. Then transfer to a wire rack and cool completely. Store in an airtight container.
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