Wholegrain dunking biscuits
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 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.