They were really good and I missed them when they were gone, so I thought I would make some more. It was pretty easy to take my simple vanilla biscuit recipe and add oats, chocolate and cinnamon, and it's good to have a recipe that is now about three times as interesting. The plain version is really pretty plain, especially when made with glucose instead of sugar. But, as I suspected, when you add a few exciting flavours you don't notice the reduced sweetness at all.
Apart from eating them, the other reason I wanted to bake biscuits was to try adding a little sugar, to see if mostly-glucose-but-some-sugar would have a positive effect on the crunch factor. You just can't create a crunchy biscuit without sugar. The small amount I added did improve the texture, and while I wouldn't call them crunchy they were definitely less soft than the all glucose version and I did enjoy them more.
I think I can live without a crunchy biscuit for the sake of my health, but it was worth experimenting with, and I may add a shake of sugar sometimes if I feel like it. You may like to do the same, try different combinations to see what suits you, but I have done the groundwork for you.
And if you haven't bought glucose/dextrose yet, what are you waiting for?
See you soon for some more serious sugar talk. Hold on to your hats.
Oat, chocolate and cinnamon biscuits
3/4 cup glucose or sugar (I tried 1/4 c sugar, 1/2 cup of glucose)
2 teaspoon vanilla
1 egg yolk
2 cups flour
1/2 cup rolled oats
1 teaspoon cinnamon
Chocolate chips. As much as you like. I used 14 chopped squares of dark Whittakers.
Beat butter and sugar until pale and creamy. Add the vanilla and egg yolk and beat until well combined. Add the chocolate, cinnamon and flour and beat until a smooth dough forms.
Roll in to large teaspoons size balls and place on to a greased tray. Press down slightly with the back of a spoon.
Bake for 10 - 15 minutes at 180 degrees.