Because we have been away I am a bit behind with my reading so the other night I took my May Cuisine Magazine to bed for a quick read.
This recipe jumped out at me. I think it was the quinoa – which is a little bit different in a biscuit and I had some in the coolroom. I buy quinoa for bread making but I was willing to sacrifice it for some nice biscuits.
The May edition of Cuisine Magazine features recipes from Ripe Deli’s new book, Ripe Recipes: A New Batch, and this recipe is one of them. Ripe Recipes: A New Batch is the second book from Ripe Deli, the first was simply called, Ripe Recipes. Ripe Deli is on Richmond Road in Auckland. I must say, after checking out their website and the books, its sounds like a place worth visiting if I ever go to Auckland.
We needed some biscuits as I had just eaten the last of a batch of the Doc’s Ultimate Oatmeal Cookies. As I lay in bed, I ticked off the ingredients. We had them all so I decided to give the recipe a go. The biscuits tasted great. The quinoa adds an unexpected crunch. It is a nice touch. And they are as good for you as biscuits can be.
- 100g rolled oats
- 150g wholemeal flour
- 80g brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 100g quinoa, uncooked
- 50g desiccated coconut
- 140g sultanas
- 100g dried dates, chopped
- 40g dried apricots, chopped
- 1 tsp bicarb (baking) soda
- 180g unsalted butter
- 3 tbs* golden syrup
- 1 tsp vanilla extract
*These are 15 mil tablespoons
- Preheat oven to 180°C.
- Line two baking trays with baking paper.
- Combine the rolled oats, flour, sugar, spices, quinoa, coconut and dried fruit in a large bowl.
- In a separate bowl, dissolve the bicarb soda with 2 tablespoons* of hot water.
- Melt the butter.
- Whisk in the melted butter, the golden syrup and the vanilla into the dissolved bicarb soda.
- Pour the golden syrup mixture into the dry ingredients and mix well to combine.
- Place heaped tablespoons of the biscuit mixture on to the prepared baking trays.
- Bake for approximately 10-15 minutes (mine took 10 minutes), or until the biscuits are golden.
- Remove from the oven and allow to cool a little before transferring the biscuits to a wire rack.
You know, I’ve never used quinoa in cooking/baking! Strange – but this recipe looks good. However, you know I’ll change it a bit. I’ll cut the sugar in half and sub some Splenda too – I’ll also sub dried figs for dates, which works quite nicely. But we need something like this for tea time – if I remember, I’ll let you know what we think.
Hi Doc. Good to hear from you. Figs would work a treat. Still love your cookie recipe the best:)
yep, sounds pretty healthy. Great excuse to eat more cookies
Hi Lisa We can pretend:)