Category Archives: Biscuits

Peanut Butter Coconut and Oat Biscuits

These are really yummy

 A delicious crunchy biscuit that is great to eat any time of the day

 Easy and quick to make, just don’t spoil your dinner by eating too many!!

 

Enjoy 🙂

Peanut Butter Coconut and Oat Biscuits

Makes 32 biscuits

  • 1/4 cup canola or olive oil
  • 1/4 cup peanut butter
  • 1 tablespoon castor sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup desiccated coconut
  • 1 ½ cups whole rolled oats
  • 1/2 cup unbleached plain flour
  • 1 tablespoon unprocessed wheat or oat bran

Preheat oven to 170 degrees. 

Line 2 baking trays with greaseproof paper 

Using a wooden spoon, mix together oil and peanut butter then add egg, sugars and vanilla and mix until well combined.

Add coconut, oats, sifted flour and bran all in one go and mix until just combined, do not over mix. 

Using 2 teaspoons, drop heaped teaspoonsful onto a baking tray. Gently press to flatten completely with slightly damp fingers and bake for 12-14 minutes or until lightly browned. 

Each delicious biscuit has 280kJ/67 calories

3g fat, 0.7 saturated fat

6g carbohydrate, 1g fibre

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Anzacs made with Olive Oil

Staying on my healthier biscuit theme, I love anzacs and always thought of them as a healthier choice, I guess due to the oats.  Of course the first time I made them I quickly realised that they weren’t so ‘healthy’ but that certainly didn’t stop me from continuing to make and eat them!

In the past I’ve tried to make an anzac with less sugar and butter, but they have never come close to the deliciousness of the original.  So I decided not to bother for a slight saving of calories and fat!

Thinking outside the square this time, I chose to just try reducing the saturated fat by using oil instead of butter and this seemed to work.  This version also has slightly less sugar than the original recipe and an increase in fibre from using wholemeal flour.

Note that this does not cut down the calories, just reduces the saturated fat – however this is important for everyone, and especially important for those with high cholesterol.  Regardless, these biscuits are very moreish.  Enjoy 🙂

Olive Oil Anzacs

Makes 20

  • 1/2 cup wholemeal flour
  • 1/2 cup quick cooking oats
  • 1/2 cup dessicated coconut
  • 1 1/2 Tablespoons sandy brown sugar
  • 2 Tablespoons golden syrup
  • 2 1/2 Tablespoons olive  oil
  • 2 teaspoons boiling water
  • 1/2 teaspoon bicarbonate of soda

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

Sift flour into a medium sized bowl.  Add oats, coconut and sugar.

Place golden syrup and oil in small saucepan and heat until bubbles just start to appear on the surface.

Add boiling water and bicarbonate soda and stir until well mixed through.

Quickly pour into bowl with dry ingredients and mix through thoroughly. 

Shape heaped teaspoons of mix into balls and place on trays, flattening well.

Bake for 10-12 minutes, until golden brown.  When cooled, if there are any left, store in an airtight container.

Original recipe – each 14g biscuit has 65 calories, 3.7g fat, 2.6g saturated fat, 3.7g sugar, 0.5g fibre per biscuit

New version – each 14g biscuit has 64 calories, 3.7g total fat, 1.4g saturated fat, 3.1g sugar, 0.8g fibre

I figure that is an improvement!

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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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Nigella’s Muesli (Breakfast) Bars

I am always trying to encourage kids to get in the kitchen and learn how to cook.  No matter what age, they can help and from my experience, they love it 🙂

You may remember my first ever post was for my favorite muesli bars (which are still my favorite) so why would I post another muesli bar recipe?  Because it is so quick and easy, even kids can make it.  Besides they do taste pretty good and since we all have different tastes, you may even prefer them!

A gorgeous friend of ours, Fi told me about these bars and how when making them she struggles not to eat the entire batch! That was enough encouragement for me to try them and I discovered just how easy they are. 

The original recipe is available here on Nigella’s website.

The first time I made them I changed a few things (I can’t help myself) – macadamias instead of peanuts, skim rather than full fat condensed milk and since I only had half the amount of cranberries, I substituted with sultanas.  As I prefer more dried fruit in my muesli bars, the second time I made them (seriously they are so quick and easy to whip up) I added dates and apricots.  Both my husband and I prefer them with this extra fruit.

Why not give them a go and see what you think…even better, get your kids to make them for you – just make sure they clean up after!

Nigella’s Muesli Bars (aka Breakfast Bars)

  •  2 1/2 cups rolled oats
  • 1 cup shredded coconut
  • 1/3 cup dried cranberries
  • 1/3 cup sultanas
  • 1/3 cup dates, chopped
  • 1/4 cup dried apricots, chopped
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower kernels
  • 2 Tbspn sesame seeds
  • 3/4 cup unsalted macadamia nuts, roughly chopped
  • 400g can of skim condensed milk

Preheat oven to 150 degrees.  Line a 10 inch (25cm) square or similar sized rectangular tin with baking paper.

Place all ingredients except condensed milk in a large bowl and mix until well combined.

Pour condensed milk into a heavy based saucepan (as it is less likely to catch on the bottom) and heat over a low light until warmed through.  Pour warmed condensed milk into dry ingredients and mix through until well coated.

Scrape into prepared tin and press down as evenly as possible.  Bake in oven for approx 50 minutes.   After 30 minutes, check that it isn’t going too brown on top.  If it is, cover with foil and continue baking further 20 minutes.

Remove from oven and leave to cool for about 20 minutes.  Remove from tin and cut into squares while still warm.  Leave to cool completely. Store in an air-tight container.

If you cut the slab into 25 squares (5 x 5) each serve has 146 calories and 2g fibre

I prefer them smaller and cut it into 36 (6×6) slices with 101 calories and 1.5g fibre each

and they are a great alternative to those bought muesli bars…

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Oatmeal and Raisin Biscuits

This recipe comes after an extensive search for a ‘healthier’ style of biscuit. 

I have tried so many different recipes for oatmeal and raisin biscuits and I believe this one is the best.  They are not too chewy and not too crunchy, and they last well (if you can stop yourself from eating them!)

The oats in these biscuits help to make them lower GI and boost the fibre content.  I just find them yummy!!

Makes 26 biscuits (approx 22g each)

  • 100g butter, softened
  • 1/3 cup brown sugar
  • ¼ cup white sugar
  • 1  egg
  • 1 teaspoon pure vanilla essence
  • 3/4 cup plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 ½ cups rolled oats
  • ½  cup raisins

Preheat oven to 160 degrees.

Beat butter and sugars together (by hand or with an electric mixer) until creamy. Add egg and vanilla; beat well.

Add combined sifted flour, baking powder, cinnamon; mix well.  Add oats and raisins; mix well.

Drop heaped teaspoonfuls of dough onto greased or lined baking trays and press down slightly with the back of a fork.

Bake 10-12 minutes or until light golden brown. Cool on baking trays for a few minutes before removing to wire rack.

Store in air-tight container.

Calories per biscuit = 90

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