How ironic, I post about my word for this year: detox, and next I post a chocolate biscuits recipe. Why not? It is Friday, the week is nearly over, and time for a treat. If I am able to manage a hot cup of tea, then it is worth the many hours of sleep I am missing at night (ok maybe not, but it helps).
AND because they are so cute (and a bit small), they are actually quite good for those of you who are WW points believer. Yes, I am totally back on the diet.
The biscuits are based on an existing WW recipe - I just made them smaller so that I could coat them with milk chocolate - oh, the points balancing act!
To make 26 biscuits (2 points per biscuit), you will need:
- 110g of low fat spread
- 50g of caster sugar
- 120g of plain flour
- 40g of rice flour
- 100g of cooking milk chocolate (I like Green & Black's)
To make them:
1. Preheat the oven to 160 C
2. Beat the low fat spread in a bowl to soften
3. Add the sugar to the low fat spread and beat together. Sift the flours and mix to the dough with a wooden spoon.
4. Wrap the dough in clingfilm and chill for 10 minutes
5. Roll out the pastry (thickness 4mm) and use a cookie cuter you like.
6. Bake for 40 minutes until golden. Remove from the oven and leave to cool slightly before placing on a cooling rack.
7. When totally cooled, dip into the melted chocolate (following this method). Leave to cool in the fridge.
|The doily pattern is here.|
As per usual, I would love to know if you try the recipe, and let me know what you think.