I love a homemade biscuit. There’s something so deliciously moreish about biscuits that are slightly misshapen, crunchy on the outside and a little soft on inside. While chocolate chip ones are always welcome, sometimes you crave something more savoury and dense. I whipped up a batch of granola biscuits the other week and they’ve proven to be a rather satisfying snack….
I found my recipe for granola biscuits in the online magazine for U.K. supermarket giant Sainsbury’s. While I pretty much followed the instructions for my batch, next time around I’ll tinker with a few things (see notes below).
What you’ll need
- 150g of rolled oats
- 75g of wholemeal plain flour
- one teaspoon of ground cinnamon
- one teaspoon of ground mixed spice
- ½ teaspoon of bicarbonate of soda
- 100g of melted butter
- 50g of light muscovado sugar (I used dark muscovado as it was in pantry)
- two tablespoons of honey
- one tablespoon of nut butter (I used peanut butter, again as it was on hand)
- 40g (about two) of medjool dates pitted and finely chopped
- 40g of dried cranberries
- 40g of whole, skin on almonds roughly chopped
- 25g of mixed seeds (I used pepitas or pumpkin seeds)
What to do
- Preheat a fan-forced oven to 160°c and line a baking tray with baking paper. Weigh out 50g of oats and blitz in a food processor, then mix into a large bowl with remaining whole oats, flour, spices, bicarb soda and a pinch of salt.
- Heat butter, sugar and honey in a small saucepan on the stove. Mix and then add the nut butter and chopped dates. Mix contents of saucepan to dry ingredients in bowl, then add cranberries, nuts and seeds.
- Roll mixture into balls, place on baking tray and slightly press down. Cook for 12-14 minutes or until golden. Leave to cool for half an hour on tray and then transfer to a wire rack to cool completely.
Cooking notes – I found my mixture quite tough to form into balls. In future I think I’d increase the amount of flour to 125g, reduce the oats to 100g and omit the oat blitzing. Although they’re jam packed with goodies, I think I’d like a bit more ‘biscuit’. I also added an extra tablespoon of nut butter to help bring everything together a little easier and let the biscuits cook for about 16 minutes, as I really wanted them a dark golden colour.
These biscuits are crunchy, chewy and filling. I’ve been enjoying mine as a ‘breakfast entrée’ – they seem to really hit the spot with a cup of tea or coffee upon first waking up, especially if you’ve had a few overnight breastfeeding sessions!
The recipe can be easily adapted to make the biscuits vegan (swap out butter for coconut oil and use maple syrup instead of honey) and you could easily change out the fruit/nuts/seeds to whatever tickles your fancy.
Have a wonderful week.
M. x
Wattle and Ash 
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