Wholemeal Chocolate & Peanut Butter Biscuits

wholewheat chocolate biscuits 10

Is everyone excited to have a long weekend?  It’s a lovely sunny day here in Inverness so fingers crossed that it lasts right through until Monday.  As I am currently unemployed/building my empire a Monday holiday doesn’t quite have the significance it used to but still, when there are other people off it means I’ve got people to hang out with, go me!

wholewheat chocolate biscuits 11

So when I’m all alone and everyone else is being normal at work, I bake…and design my bakery website and advertising, photograph things, blog…I’m quite busy, honestly!  It’s true that I have to remind myself to be busy at all times though.  As a person who lives for a routine, living without one is tough.  So I try and set myself some rules about when to get up, what to achieve per day, always remember to leave the house at least once!  Lists.  They are the way forward when you’re trying to keep a routine going.

But back to the baking.  I was recently asked by Baking Mad to try out one of their recipes, and if I liked it, share it with my readers.  I wasn’t aware of the Baking Mad website prior to the email but it’s really a great new resource for recipes.  It’s especially good for the beginner as everything is explained clearly and simply.  My favourite feature is the ‘Bake Mode’ option, which takes the recipe full screen with one step per page, with a note of the ingredients required for that  step.  Very handy.

As I was browsing through the afternoon tea recipes tag I stumbled across an interesting sounding recipe that I thought I would give a try…Wholemeal Chocolate Thins.  So I get some goodness and some chocolate.  I’m sold.  These little biscuits came together in no time at all and tasted great.  They have crunch but also melt in the mouth, a winning combination.

wholewheat chocolate biscuits 8

I didn’t change the biscuit recipe (aside from throwing in a pinch of salt), however, because I just can’t leave things alone I decided to try sandwiching two biscuits together with a peanut butter filling.  Now I know I don’t need to tell you that this was an excellent idea.  The only thing I would do differently with these biscuits is press them down flatter and only chill them for exactly 15 minutes, as noted in the recipe.  My dough seemed a bit soft so I left it in the fridge for another 10 minutes but I think this added to my chunky biscuit problem.  As you can see, my thins were not at all thin…meh, it’s a minor problem to have I believe.

To bake the biscuits you only need a few ingredients which you will definitely on hand.  If you don’t have wholewheat flour plain will do.

wholewheat chocolate biscuits 6

Cream the butter and sugar.

wholewheat chocolate biscuits 5

Add the flour, cocoa and salt…

wholewheat chocolate biscuits 4

…and stir!

wholewheat chocolate biscuits 3

Chill, ball then bake!  If you want your biscuits to be exactly the same, weigh the dough, then divide it by 14 and make sure all of your balls of dough are the same weight.  About 20g should be right.

wholewheat chocolate biscuits 1

wholewheat chocolate biscuits

Wholemeal Chocolate & Peanut Butter Biscuits
recipe from Baking Mad

125g butter, softened

50g caster sugar (Billingtons is suggested)

125g Wholemeal Flour (Allinsons is suggested, and is really good I use it all the time)

25g cocoa powder

1/4 tsp salt

Peanut butter filling:

1/2 cup of peanut butter – I used natural whole nut but any kind that’s not oily would work.

2 tsps honey

splash of almond milk

pinch of salt

In a large bowl cream together the butter and sugar until pale and fluffy.  Sift in the flour, cocoa powder and salt.  The grainy bits of flour won’t go through the sieve.  Just tip them in at the end.  Stir to combine.  When the dough is almost together use your hands to bring it in to a ball.  Wrap in cling film and chill in the fridge for 15 minutes.

Preheat the oven to 190 degrees C (170 degrees fan).  Line a baking tray with greaseproof paper.  Whilst the dough is chilling you can make the peanut butter filling.

Mix all the ingredients together until you’ve got a spreadable consistency.  Store in the fridge until ready to use.

Remove the dough from the fridge and roll in to 14 equal balls.  Flatten them with you fingers then use a fork to press them down further.

Bake for about 15 minutes until the edges are firm to touch.  Remove from the oven and allow to cool on the tray for 15 minutes before removing to a wire rack to cool completely.

Once completely cooled spread the peanut butter filling on to one biscuit and sandwich with another.  Dust with icing sugar if desired.

Enjoy!

2 Comments