HFG chocolate chip biscuits with apricots and nuts
Time to make: 20 mins
(at time of publication)
- 100g reduced-fat spread
- ½ cup brown sugarlight brown cane sugarX
- ½ teaspoon vanilla essence
- ⅓ cup chocolate chips (I prefer dark)
- ¼ cup dried apricots, chopped
- ¼ cup chopped nuts (I use a mixture of walnuts and cashews)
- ½ cup wholemeal flour
- ½ cup white flour
- ½ cup rolled oatsoatmeal uncookedX
- 1 teaspoon baking powder
1 Set the oven to 180ºC.Cream spread and sugar together in a bowl until thick, light and creamy; add vanilla and mix through. Add chocolate chips, dried apricots and nuts; mix well. Add sifted flours (return husks from wholemeal flour to the bowl), oats and baking powder and mix until well combined.
2 Lightly grease a large oven tray (I use oil spray for this). Roll the crumbly mixture into balls – it’s quite a crumbly mixture but it will come together – and arrange on a tray, allowing space for mixture to spread. Press down with a fork, holding onto the sides of the ball to prevent it crumbling.
3 Cook for around 10 minutes or until lightly browned on top but still soft in the middle. Allow to cool for a few minutes on the tray before removing to a wire rack.
Traditional choc chip biscuits (per serve)
Total energy 615kJ
Total fat 7.7g (4.9g saturated fat)
HFG choc chip biscuits (per serve)
Total energy 510kJ
Total fat 7g (1.6g saturated fat)
Nutrition Info (per serve)
Total fat 7g
Saturated fat 1.6g
Dietary fibre 1g
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