Makes 8 larger or 16 smaller biscuits/cookies
I had intended for these to be kind of like shortbread, but as I made them a little healthier, they didn’t have the buttery/crumbliness of shortbread. They turned out to be really nice, festive flavoured, biscuits. They are healthier than the usual biscuit recipes, as they use whole-wheat flour instead of white (it doesn’t taste any different in my opinion) and I halved the butter and use low fat yogurt (no added sugar) instead. The carob chips over chocolate chips is a healthier alternative too!
- 60g whole-wheat plain flour
- Half a teaspoon of vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 20g butter
- 10g low fat yogurt
- Handful of chocolate chips or carob chips (my personal recommendation)
- 20g caster sugar
1) Put the flour, ginger, cinnamon, sugar, carob chips into a mixing bowl and mix with your fingers until it looks crumbly.
2) Add the vanilla extract, butter and yogurt and mix together with your hands until you can form a ball. You may need to add a little more flour if it is too sticky.
3) Sprinkle a surface with flour and roll out the ball so it is about a quarter inch thick.
4) Using a pastry cutter, cut out biscuit shapes and put on a baking tray that is lined with baking paper.
5) Bake at 180C for 15 minutes and then leave to cool.
*These freeze really well and can be frozen for up to a month. Perfect for avoiding the temptation of eating them all, or taking one out for packed lunches*