I have used Xylitol in this recipe which is a sugar substitute made from birch trees. Great for diabetics, your teeth, those on a diet, healthy eaters or in my case a treat the children can have that isn’t laiden with sugar. If you would like to use sugar instead of the Xylitol, substitute it “like for like” – 150g of Xylitol equals 150g sugar. For further information on Xylitol click here.
Makes approx 18 biscuits
150g plain flour
1 tsp baking powder
150g good quality dark or milk chocolate, at least 75% cocoa solids
Preheat the oven to 180C/gas 4. Line a baking tray with baking parchment.
Cream together the butter and sugar. Beat in the eggs one at a time.
Mix together the flour, baking powder and oats. Stir into the butter and sugar mixture a little at a time.
Put heaped dessertspoonfuls of mixure onto the baking sheets leaving a large gap between each biscuit.
Cook the biscuits for 10 minutes or until golden brown. Take out the oven and leave on the baking sheet to firm up for a few minutes. Move to a wire rack to cool.
Once the biscuits are cold melt the dark chocolate in a suitable bowl over a pan of boiling water (or zap in a non metallic bowl in the microwave). Once the chocolate has melted, paint each biscuit with the chocolate and place back on the wire rack to set.