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

200g butter
150g plain flour
200g oats
1 tsp baking powder
150g Xylitol
3 eggs
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.