I have a bit of a sweet tooth and love a biscuit with my afternoon tea or coffee. The trouble is, it is never just one biscuit, so I have been making healthyish biscuits and bakes for years. Oat and ginger cookies are my go to when I want to make a quick treat, with no added sugar. Dipping them in dark chocolate with an added pinch of sea salt makes them extra special and delicious. They are the healthy version of chocolate gingers I used to get when I was living in London. The flavour combination really takes me back to those times. Pure bliss and nostalgia.
I replace the sugar, with dried fruit, which adds extra fibre and the right amount of sweetness. Talking of fibre, these bickies are very rich in fibre, which makes them a treat for our gut microbes too. So, give them a try and make sure you stop what you are doing and enjoy every bite of these little flavour sensations with a nice cup of Earl Grey tea.
They keep in the fridge in an airtight jar or biscuit tin for a couple of weeks, if you haven’t finished them before that, which is highly possible.
Happy Tea time !! Xx
Ingredients: makes 10-12
100g gluten-free -oats – fine cut
50g ground almonds
1 thumb of ginger – peeled and freshly grated
1 TSP baking soda
6 dates – soaked and finely chopped
50g of butter or coconut oil – pls 1 TSP for the chocolate glaze
1 TBSP nut butter – I love using tahini
2 TBSP oat milk
1 pinch of sea salt
50g of dark chocolate (at least 85% cocoa)
Sea salt to garnish
- Preheat the oven at 175C/155 fan and line a baking try with baking parchment.
- In small pot bring some water to a boil, then take off the heat. Put the butter in a heatproof bowl, add tahini, oat milk, ginger, chopped dates and a pinch of salt and place the bowl on the pot, making sure it does not touch the hot water. Leave the butter to melt and then mix everything until well combined.
- Add the dry ingredients and mix until a thick crumbly slightly sticky dough is forming.
- Use a tablespoon to get equal portions of the dough, form a dough ball with your hands first, then flatten it down between your plams, forming 0.5cm thick biscuits.
- Depending on size and thickness, bake for 20-25 minutes until golden brown and leave to cool completely
- Break the chocolate into pieces, place in a heatproof bowl. Bring water to a boil again, take off the heat, place bowl on top, making sure the water is not touching the bowl. Add a TSP of butter and leave butter and chocolate to melt in its own time, stirring now and then.
- Dip the biscuits into the melted chocolate and leave to set on the baking parchment. You can also get a bit creative and use a spoon to drizzle the chocolate onto the biscuits.
- Garnish with a pinch of salt whilst the chocolate is still warm.