Currant & Cocoa Nib Wholegrain Biscuits
Slide a few of these wholegrain cookies into your children's lunchbox to keep them going through to lunch. And why not stock the freezer with extra dough so you can make more cookies in a flash.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
To make the cookie dough
Place the butter, sugar and maple syrup in a large bowl, and mix together well.
Add the currants, rolled oats, cocoa nibs, vanilla paste and salt to the bowl. Mix thoroughly with the butter.
Add the flour to the bowl, and mix well. Set the dough aside.
Lay a large sheet of baking paper on the bench.
Tip the cookie dough into the centre of the baking paper, and fold the long side of the baking paper over the dough.
Gently press the dough into a 18cm (7") round log. I do this by gently rolling the dough (in the paper) over the bench until I achieve a log shape.
Twist the ends of the baking paper to tighten the roll of dough.
Place the log of dough in the fridge and chill for at least 2 hours, or better yet overnight. The cookies can also be sliced and baked immediately if required, although refer to my tips above.
To bake the cookies
Pre-heat the oven to 175C (155C fan forced)
Greased and line a baking tray. Set aside.
Unwrap the log of dough, and using a sharp knife slice the dough into 6mm (1/4") slices. Press the edges back together if they crumble.
Place the sliced cookies on the baking tray.
Bake the cookies for approximately 12-15 minutes, or until golden brown.
Allow the cookies to cool on the tray for 5 minutes, then transfer them to a cooling rack to cool completely.
Store in an airtight container, or freeze for lunchboxes.
Calories: 96kcal | Carbohydrates: 12.4g | Protein: 1.7g | Fat: 5.1g | Cholesterol: 12.2mg | Sodium: 15.3mg | Sugar: 5.6g | Vitamin A: 200IU