We bake and supply a low sugar Granola and I am always looking for new recipes that can use Midfields Granola. Of course there is always Honey as a sweetener but then you can cut down on any extra sweetener in any recipe.
At home we like our home made biscuits best, finding mass produced biscuits too sweet.Browsing through the Davina McCall- “5 weeks to Sugar Free” recipe book the other day, I came across this Digestive Biscuit recipe. Great, it suddenly occurred to me here was a recipe I could use with our Organic Porridge Oats in. We sell these in 900g bags to our shops and in our on line shop, as well as Cafes and Hotels, like us our customers find these Oats particularly creamy and delicious!
These biscuits have become a firm favourites in our home and are nice on their own or with cheese and an apple for lunch.Great for dunking with that mid afternoon cuppa!
Makes about 24
200g Wholemeal flour
200g Midfields Granola Organic oats
1 tsp baking powder
pinch of salt
200g unsalted butter
150g maple syrup
Preheat oven to 190c/170c Fan/ Gas 5. Line 2 baking trays with baking parchment.
1. Put the flour, oats, baking powder and a pinch of salt in a food processor and blitz until the mixture resembles fine bread crumbs, then tip into a bowl.
2. Add the maple syrup or sweetener of your choice to the mixture and and gently mix until you have a soft dough. Do not worry of it appears very soft, it will firm up in the fridge. Wrap in cling film, I like to cut it in two portions, while you are rolling one, the other stays cool in the fridge.Chill for at least an hour, I cheated the other day and finished off in the freezer compartment.
4. Generously flour your work surface. Take one portion out of the fridge and roll until you have the biscuit thinness you prefer. Using a pastry cutter about the size of a digestive biscuit, cut out circles.Re – roll off cuts and use more flour to prevent sticking, you should end up with about 12 biscuits. Repeat with the other portion from the fridge.Place all of the biscuits on the baking trays.
5.Bake the biscuits for 15- 20 minutes until golden brown, keeping an eye on them as a few minutes over and they may over bake.Remove biscuits from the oven and place on a cooling rack to cool.