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

1x thumb of ginger – peeled roughly chopped 

6 dates – soaked in hot water for 30 min 

50g of soft butter- pls 1 TSP for the chocolate glaze 

1x TBS tahini 

2x TBS oat milk 

100 g organic oats – fine cut 

50 g ground almonds 

1x TSP of baking soda 

1 pinch of sea salt 

50g of dark chocolate (at least 85% cocoa) 

Sea salt to garnish

Method:

1. Place the soft butter, tahini, oat milk, ginger, soaked dates and a pinch of salt in a food processor and blend until smooth. 
2. Place the dry ingredients in a large bowl, add the butter-tahini ginger mix and mix until a thick crumbly slightly sticky dough is forming. Cover the bowl with a towel and place in the fridge for 20 min, that way it will be easier to form the biscuits.
3. Preheat the oven at 175C/155 fan and line a baking try with baking parchment.
4. Take the dough out of the fridge and use a tablespoon to make 10-12 equal portions. Form into dough balls with your hands first, place them on the baking paper, then flatten the balls into thin biscuits. Depending on the size and thickness of your biscuits, bake for 15–20 min until golden brown. Leave to cool completely.
5. Break the chocolate into small pieces, and place in a heatproof bowl. Bring some water to a boil in a pot that fits the bowl, turn down the heat to low, and place the bowl on top, making sure the water is not touching the bowl. Add 1 TSP of butter to the chocolate and leave to melt, stirring now and then.
6. Once the chocolate is melted completely, dip in the biscuits halfway into the chocolate and leave to set on the baking parchment. You can also use a spoon to drizzle the chocolate on top of the biscuits.
7. Garnish with a pinch of salt whilst the chocolate is still warm. Leave to cool before eating.