Oat, Almond & Dark Chocolate Biscuits
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Oat, Almond & Dark Chocolate Biscuits
Recipe By Courtney Roulston
Ingredients
1 ½ cups Red Tractor Australian organic creamy style oats
1 tbsp Red Tractor chia seeds
½ cup plain flour
1 tsp cinnamon
1 tsp baking powder
½ cup dried cranberries, soaked in boiling water for 10 minutes
½ cup extra virgin olive oil
1/3 cup coconut sugar
1 free range egg
1 tbsp orange zest
70 g good quality dark chocolate, melted
⅓ cup slivered almonds
Method
Preheat the oven to 180 degrees (C) and line a large baking tray with paper.
In a large mixing bowl combine the oats, chia seeds, flour, cinnamon, baking powder and slivered almonds. In a separate bowl whisk together the olive oil, sugar, egg and orange zest. Drain the cranberries and gently fold through the olive oil mixture.
Mix the wet ingredients into the dry ingredients until you have a firm dough. Take tablespoon sized amounts of the mixture and roll into rough balls and place onto the lined tray. Repeat with all the cookie mixture. Use a fork to slightly flatten the top of the biscuits then bake for 15 minutes, or until golden and cooked through.
Remove from the oven and allow to cool before drizzling the top with the melted chocolate. Allow the chocolate to set before serving.
