This is all about home. Chocolate coated wholegrain spelt and oat biscuits, that are the best for dunking into any form of beverage – tea, coffee, milk, or even wine. Breakfast, a snack, or dessert.
As you may know, we have officially moved into our new home. To be honest, it is still half unpacked, and there is an air of chaos as we renovate. But it’s the best. We absolutely love it – we have an office, a studio, a home, and a farm. And in the past weeks, we have found that it only takes a batch of cookies to make it feel like home.
I have based this recipe on the traditional digestive cookie, and was originally inspired by a recipe in our friend Julia Ostro's new cook book (We had a sneak peak – you can pre-order now!) that includes a recipe called “an oat biscuit for dunking”. And it resonated. Because it is no secret that like many long-lived Mediterranean traditional cultures – we are all about the dunking biscuit in the morning's tea or coffee.
To put it simply, these are just good. I feel like it’s something my mum would have made – because they're delicious, but secretly healthy – wholegrain, minimal sugar, and full of good butter (go make your own right now!) which we are also all about: Don’t ever let anyone tell you butter is “bad” for you.
In short, we are all about the dunking biscuit. Enjoy.
Makes approx. 25-35 biscuits // Time 15-20 min + cooling time
150g oats (freshly rolled)
220g whole spelt flour (freshly milled)
150g butter, at room temperature *(See note)
20ml (1 tablespoon) olive oil
1/2 a teaspoon bicarb soda
A squeeze of lemon
1/2 a teaspoon good salt
105g (3 ½) tablespoons honey
80ml (⅓ cup) milk of your choice
100g responsibly sourced dark (around 70%) chocolate *(See note)
Place oats into a medium mixing bowl, and massage with your hands to break them apart – so they become more like flour in texture. Add spelt flour, butter and oil. Massage with your hands until the mixture comes together, it should almost be breadcrumby in texture.
Add bicarb and squeeze a little lemon on top, so it bubbles (this helps to activate the bicarb!). Add salt, honey and add the milk a little at a time, bringing the mixture together with your hands.
Work the dough thoroughly. It should form a ball, and stick together, but eventually shouldn’t stick to your hands much at all. It might seem too wet at first but keep working it and it will come together nicely as the flours absorbs the liquids.
Place the mixture in the fridge for an hour (or more, overnight is fine). This will help the oats to soften a little and prepare the flour. If you are going to bake in an hour, preheat your oven to 170 degrees Celsius.
Flour the bench with a little spelt flour and roll out the dough with a rolling pin, so it’s about 3mm. Cut into whatever shapes you like.
Place onto oiled baking trays and place in the oven for 10-12 minutes, until just brown. Remove from the oven and use a spatula to place biscuits onto cooling rack.
Temper chocolate in a small bowl over hot water, then use a knife to cover one side of each cookie.
Place them back onto the cooling rack to set or if you want to eat them immediately, place onto bees wax wraps or baking paper and place in the fridge until set.
Store in a biscuit tin on the shelf for a week or more. If you are in a hot place, store in the freezer.
*Notes - For a dairy free option, you can replace the butter with olive oil. It will have a different texture, but will still be an awesome cookie. And use dairy free chocolate or omit chocolate topping.
For longer shelf-life, or the ability to store at room temperature in hot climates, omit the chocolate.