Chocolate Pecan & Cranberry Biscuits

It’s been a while between posts, but this one was worth waiting for as it’s time for a chocolate fix!

It is quite difficult to make a low fat biscuit as compared to a cake or muffin where you can use fruit purees in place of fat.  Using fruit purees in a biscuit significantly changes the texture of a biscuit however and makes it more cake-like.  This is not good!  It is also difficult to make a low fat biscuit without some butter due to the flavour and texture that butter provides a biscuit.  I was able  to cut down the amount of butter used however (important to lower saturated fat content) by using half oil and this seems to work well 🙂  I also managed to cut the sugar back a little in these, however again cutting back too much does affect the quality and makes a not-so-nice biscuit.

So after many trials and tribulations this version of delicious chocolate bikkies were a hit at work so I am confident you will enjoy them also.

They are a lovely little crisp biscuit with an increase in fibre (from using 1/2 wholemeal flour) and of course the reduced fat and sugar content as compared to a regular chocolate biscuit.  They are also rather quick and easy to make – they take around 10 minutes to mix up and I manage to do them all in one bowl (less washing up!!).  Once cold, store the biscuits in an air-tight container.  If you don’t want to cook all the mix at once it will keep in the fridge for 5 days (well covered so the mix won’t dry out) or you could try freezing it for a week.  Allow to completely thaw before baking. Most of all – Enjoy 🙂

Chocolate Pecan and Cranberry Biscuits

 

Makes 28 biscuits

  • 60g (¼ cup) butter, soft/room temperature
  • ½ cup (80g) sandy brown sugar
  • 2 Tbspn white sugar
  • ¼ cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup plain flour
  • ½ cup wholemeal plain flour
  • ¼ cup Dutch cocoa powder 
  • ¼ cup pecans or walnuts, roughly chopped
  • 1/3 cup dried cranberries (craisins) or raisins (chop if large) or use half and half

Preheat oven to 170 degrees.  Line 2 biscuit trays with baking paper

In a large bowl and with a wooden spoon, beat together the butter, sugar and oil until light and creamy. Add egg and vanilla and beat until well combined.

Sift together both flours and cocoa. Add the pecans and craisins and stir to coat (this will evenly distribute the pecans and craisins through the biscuits). Tip flour mix into butter mix and stir through until well combined.

Place heaped teaspoons of mixture on biscuit trays, this is easiest done using 2 teaspoons – one to scoop out the mixture and the other to scoop the mix off that teaspoon onto the baking tray.  Flatten slightly and  leave a little room between each biscuit (this is important to help with even baking). Bake for 12 minutes.  They are actually best cooked one tray at a time in the centre of the oven.

Do not over-bake as they can become tough or dry.

Each 20g biscuit has 83 calories and 1.5g saturated fat

Compared with a standard chocolate biscuit (also 20g) which has approx 100 calories and more than 2g saturated fat

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Filed under Biscuits, Chocolate

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