Chocolate, Pecan and Raisin Biscuits
Chocolate, pecan and raisin biscuits served on antique china since we had a holiday today to celebrate the Queen’s birthday!!
I had a serious biscuit craving…
And given I like to ‘itch those scratches’ or rather satisfy my cravings, I set out to find a new biscuit recipe to try, and what a great choice these turned out to be. They were quick and easy to make and most importantly, delicious!
First mix dry ingredients in one bowl
Then wet ingredients in food processor (or thermomix if you are lucky enough to have one – which I am :))
mmmm….lots of sugar and oily goodness in there….gotta love that!
Combine together
mmm…I could just eat it just like this and be most happy!
Scoop out and place on trays ready for the oven
Ready for the oven
And 12 minutes later…..heaven 🙂
mmmm…..crunchy goodness….
I just had to serve them on my antique china (yes, I’m a nerd) since we had the day off today to celebrate the Queen’s 89th birthday (even though her actual birthday is on 21st April!) 🙂
- 1 cup wholemeal plain flour
- ½ teaspoon bicarbonate of soda
- 1 cup whole rolled oats
- ½ cup chocolate chips
- ½ cup raisins
- ½ cup pecans, roughly chopped
- ½ cup macadamia oil
- 1 tablespoon ground linseeds
- 3 tablespoons water
- ½ cup brown sugar
- 1 teaspoon pure vanilla extract
- Heat oven to 170 degrees and line two baking trays with greaseproof paper.
- Sift the flour and bicarb soda into a medium sized bowl and add the oats, chocolate chips, raisins and pecans. Stir to combine.
- Into the bowl of a food processor add the oil, linseeds, water, sugar and vanilla and process until well combined.
- Pour the oil mixture into the flour mixture and mix together.
- Using a soup spoon, scoop out balls of mix onto prepared trays and press lightly to flatten slightly.
- Bake for 12 minutes, until lightly browned
- Store cooled biscuits in an airtight jar
more proof that i’m a nerd!
Per biscuit: 623 kJ or 148 calories; P 2g Fat 9g SFat 2g CHO 15g Fibre 2g
Recipe from Simple, Tasty, Good cookbook
