I didn’t jinx it mentioning the weather last week so I’ll say it again, we are having the most glorious weather in Brisbane at the moment. The sky is crystal clear and in the sun it feels just like summer. I had a lovely weekend including a very exciting outing in the sun, well exciting for a food nerd like me (more about that tomorrow).
The fantastic weather hasn’t stopped me from spending time in the kitchen, I don’t know what would drag me out of there. Last week I decided to do a bit of experimenting with a tip I found on, wait for it… Pinterest (did you guess?)!
Apparently, you can replace half the butter in biscuits recipes for avocado without changing the taste at all.
Of course I had to try this theory out for myself. I baked these delicious biscuits for a picnic last week and judging by the speed at which they disappeared, they no one noticed the secret ingredient (I didn’t mention the avo). If I was going to test one healthy theory I thought I’d bump it up a bit. I replaced some of the white flour with wholemeal and some of the sugar with honey.
They took a little longer to cook than the original recipe but the results tasted every bit as delicious as you would expect a triple chocolate biscuit to taste.
Place the brown sugar, honey, avocado and butter in the bowl of an electric mixer and beat just until the mixture is smooth.
Yes it will go an awful pooey colour at this stage. If you’re making them for kids and don’t want them to know about the secret ingredient, maybe don’t let them see until you’ve added the cocoa. Add the egg and beat it through.
Take the bowl off the stand and stir through the flours, coca, bicarb soda and baking powder using a wooden spoon.
Add the chocolate chips and mix them through. You can use whatever chocolate you like but I used a combination of white, dark and milk. I guess that makes these quadruple chocolate chip biscuits.
Spoon little blobs of dough onto the lined baking trays and gently press the top of each one with your fingers of the back of a spoon. They don’t spread too much during baking so you need to press them. They only need about 2cm between each cookie.
Bake them at 160C fan-forced for 12-15 minutes. I think these are best nice and crunchy.
Leave the baked cookies to rest on the tray for 5 minutes to firm up.
Then transfer them to a wire rack to cool completely.
Serve them with a nice cold glass of milk for dunking.
A little tip I learned – if they start to soften after a day or two, just pop them back in the oven at about 100C for 5 minutes. They’ll crisp up nicely and taste just like they were freshly-baked. Enjoy!
What about you? What do you substitute to make something naughty a little healthier?
- 60g avocado
- 65g butter, chopped
- ½ tsp vanilla extract
- 1 cup brown sugar
- ¼ cup honey
- 1 egg
- 100g wholemeal flour
- 85g plain flour
- ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 35g cocoa
- 150 mixed chocolate chips
- Pre-heat the oven to 160C fan-forced and grease or line two baking trays.
- Place the butter, avocado, essence, sugar and honey in the bowl of an electric mixer and beat until smooth.
- Add the egg and beat it through just until combined.
- Take the bowl off the stand and add the flours, cocoa, baking soda and bicarb soda and stir them through.
- Finally, stir in the chocolate chips.
- Use a teaspoon to place blobs of dough onto the baking trays leaving 2cm between each one.
- Gently press the top of each one down a little with your fingers or the back of a spoon.
- Bake the biscuits for 12-15 minutes.
- Leave them to rest on the trays for 5 minutes to firm up and then transfer to a wire rack to cool completely.