Whilst I’ve been doing all this Brexit Baking, I’ve also been working on some breakfast biscuits. I eat a lot of ‘breakfast biscuits’, the biscuits you buy that are sandwiched together with chocolate, and make you feel like you’re having dessert for breakfast (something I am thoroughly in support of). But they’re all individually wrapped, and that’s a lot of plastic, and a fair amount of money, not to mention a lot of random ingredients including palm oil that I’d rather not have. So I decided to make my own.
These are adapted from Peyton & Byrne’s digestive biscuit recipe, and the chocolate peanut butter filling in them comes from here, after I realised that peanut butter with cocoa was going to be way better than making a version of the ‘cocoa filling’ Sainsbury’s put in their breakfast biscuits.
I’ve tried a few iterations of these, adding ground almonds first, and then changing from sugar to coconut sugar. It works just as well with regular sugar, but the coconut sugar gives the biscuits a nicer golden brown colour, and y’know, natural sugars are probably better etc etc. You could use another type of nut – my next attempt might be with hazelnuts, and if you want more nutty flavour, then substitute 25g of oats for more nuts. Make sure your oats are fairly small, if they’re too big, grind them up a little in the blender first.
They taste excellent with a cup of coffee, which makes them ideal for breakfast. I’ve found that they actually make my coffee taste better, something which Oscar has also confirmed, so it must be fact. These biscuits will make your coffee taste great. And they’re surprisingly filling too, a small but hearty breakfast.
I haven’t tried any other fillings yet, but I’m open to ideas on alternatives to the peanut butter. I’m going to be eating these for breakfast for a long time.
Breakfast biscuits (makes 12-15)
for the biscuits
125g wholemeal flour
25g ground almonds
50g coconut sugar
1/2 tsp salt
1/2 tsp baking powder
1-2 tsp milk (if necessary)
for the filling (this will make more than you need, but it keeps nicely in a jar for quite a while)
200g peanut butter (the stuff made of just peanuts ideally)
1 tbsp cocoa powder
1 tbsp honey
1. Preheat the oven to 180C. Mix the dry ingredients together, and rub the butter in until you have a crumbly mixture.
2. Beat the egg, and then mix in until it comes together into a dough. If it is still a little dry, add 1-2 tsp of milk until the dough stays together better (you don’t want it to be sticky though, just moist enough to stay together)
3. Dust a surface with flour, and roll out the dough to 50-70mm thick, and use a round cutter (6-7cm diameter), then transfer the biscuits to a lined baking tray.
4. Bake for 15 mins until golden brown. Transfer to a wire rack to cool.
5. Whilst the biscuits are cooling, make the chocolate peanut butter, mixing all the ingredients together in a small bowl.
6. Once the biscuits are cool, spread approx. 2 tsp of peanut butter onto a biscuit, and then sandwich with another biscuit. Depending on how quickly you’re going to eat them, you can do them all at once, or keep the biscuits in an airtight container, the peanut butter in a jar, and sandwich as you go.