I made these quick chocolate biscuits this week and I reckon I’ll be making them again and again. I modified a recipe from an old cookbook to arrive at something reasonably nutritious. As nutritious as a choccy bickie can be, anyway!
What I’ve ended up with is a quick chocolate biscuit that’s wholemeal and reasonably low in sugar. I made the biscuits small, starting with a rolled ball of dough that was roughly 1.5 cm round. I feel like smaller biscuits are better because you’re only having a small treat. Even if you have five. That seems logical, doesn’t it?
I managed to turn out a double batch of these quick chocolate biscuits in the time it takes my kids to walk home from school. Just under twenty minutes. Having all the ingredients handy certainly helped with that. It took me longer to scrape out the solid coconut oil out of the jar than it did to make the rest of the recipe. It’s been cold here lately!
The bickies were a huge hit with all three of my kids – and their parents. They are crisp on the outside with just a hint of chewiness on the inside, so the perfect chocolate biscuit. The reduced sugar makes them taste like the best dark chocolate. Of course, if that’s not your thing, you can always add a little more sugar to taste.
I made a double batch and they were all gone within two days. Eek, probably not so healthy after all!!
Another quick treat: Simple choc chip slice – ready in a jiffy
Quick chocolate biscuits
Makes around 20 small biscuits
Takes 5 mins
Bakes 12 mins
1 cup wholemeal self-raising flour
½ teaspoon bicarbonate of soda
2 tablespoons cacao powder
1 cup shredded coconut
½ cup brown sugar
1 large free-range egg, lightly beaten
1/2 cup coconut oil
Preheat oven to 180ºC.
Mix together the dry ingredients. Mix in egg and oil.
Roll into small balls and place on lined baking trays.
Bake 12 minutes. That’s it!
Enjoy your choc biscuits!
Care to share your favourite quick biscuit recipe?