Recipes

I get so sick of going to Woolies or Coles and never being able to find a low fat, low sugar, low salt treat to nosh on (besides weight watchers stuff which is so light it’s about as satisfying as a visit to the gyno) so I am going to have to start baking again, Martha Stewart style.

Below are recipes I have found that use wholemeal flour, honey/brown sugar instead of refined sugar, as little butter/oil as possible and oats because oats lower cholesterol and have a low GI so you stay fuller for longer. I plan on tweaking these recipes so I can get away with using as little fat, sugar and salt as possible. 

I just want a biccie with my cuppa! I don’t want enough fat and sugar in one biscuit to kill me. Yes, those kind of biscuits are amazing but my arse isn’t after one of them and neither are my teeth.

Australian conversion measurements:

Metric Cups and Spoons

Cups Millilitres
1 cup 250ml
3/4 cup 190 ml
2/3 cup 170 ml
1/2 cup 125ml
1/3 cup 80ml
1/4 cup 60ml
1 tablespoon 20ml
1 teaspoon 5ml

Differences between baking soda (bicarbonate of soda) and baking powder in lay terms

Both baking soda (bicarbonate of soda) and baking powder are leavening agents but they are not the same thing. When included in a batter/dough, a leavening agent causes bubbles, carbon dioxide, that expand when cooked.

A simple thing to remember is: Baking soda spreads, baking powder puffs (rises).

So if you want a crispier biscuit use baking soda but if you want to use biscuit cutters on your dough or have a fluffier baked good use baking powder.

Baking soda (bicarbonate of soda) only has one ingredient in it and reacts immediately when mixed with an acid such as buttermilk, brown sugar, yogurt, lemon juice, vinegar, cream of tartar, molasses, applesauce, chocolate, natural cocoa powder (not dutch process), or honey. It is is a base; it’s alkaline. Because it needs an acid to create the rising quality, it is often used in recipes where there is already an acidic ingredient present.

Bicarbonate of soda imparts a slightly different quality to that of baking powder when used in cooking. It can have a slightly “tangy” taste and it makes a lovely golden colour. It also makes a very specific texture not achievable with baking powder. It is very important to sift bicarbonate of soda well as it gets lumpy and to use very exact measures as the “tangy” taste can quite easily become bitter or soapy if too much is used.

Baking powder has baking soda (bicarbonate of soda) in it but it also has one to two other ingredients; cream of tartar, and sometimes corn flour/starch. Cream of tartar is a dry acid. Baking powder not only reacts when it gets wet it continues to react when heated meaning it gives baked goods extra rise than baking soda.

Baking powder has a neutral taste and is often used in recipes that have other neutral-tasting ingredients, such as milk.

You can make your own baking powder. For one teaspoon of baking powder, combine 1/2 teaspoon cream of tartar, 1/4 teaspoon baking soda, and 1/4 teaspoon corn flour/starch. (The corn flour/starch absorbs any moisture and prevents a reaction before the DIY baking powder is in the batter, so don’t skip it.)

As I am not a cooking/baking expert so I suggest just following the recipe and using which ever one the recipe asks for.

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Amaranth, oat and honey biscuits

INGREDIENTS

  • 25g (1 cup) puffed amaranth
  • 100g (1 cup) rolled oats
  • 45g (1/2 cup) desiccated coconut
  • 50g (1/2 cup) flaked almonds
  • 75g (1/2 cup) plain wholemeal flour
  • 80g (1/3 cup) firmly packed brown sugar
  • 100g unsalted butter, melted
  • 115g (1/3 cup) honey
  • 3/4 teaspoon bi carb soda

Serves: 20

DIRECTIONS

  1. Preheat oven to 180°C or 160°C fan forced. Place amaranth, oats, coconut, almonds, flour and sugar in a large bowl, stir to combine.
  2. Place butter, honey and 1 tablespoon water in a medium size saucepan. Heat over a medium heat, stirring, to dissolve the butter. Add bicarb of soda (mixture will bubble vigorously) and remove from heat. Add to dry ingredients, stir until well combined.
  3. With lightly wet hands, shape tablespoons of the mixture into balls and place 3cm apart on a tray lined with non-stick baking paper. Flatten slightly with your fingertips, (the biscuits spread a little).
  4. Bake for 12 minutes, or until a deep golden brown. Remove and set aside to cool completely on the tray. Store in an airtight container.

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Apple oat biscuits

INGREDIENTS

  • 125g unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1 egg
  • 1 cup plain wholemeal flour, sifted
  • 1 cup rolled oats
  • 1/4 teaspoon baking powder
  • 3 jazz apples, 1 peeled and chopped, 2 thinly sliced, skin on

DIRECTIONS

  1. Preheat oven to 180C or 160C fan-forced. Line 2 large baking trays with baking paper.

  2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add egg and beat well. Fold through flour, oats, baking powder and chopped apple. Roll tablespoonfuls of mixture into balls. Place on the prepared baking trays. Place an apple slice on top of each biscuit, pressing down lightly. Bake for 30-35 mins, until golden. Cool on wire racks.

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Apricot, sesame, oat and cranberry biscuits

INGREDIENTS

  • 100g unsalted butter
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 tablespoons golden syrup
  • 2 tablespoons water
  • 1 teaspoon bicarbonate of soda
  • 115g (1 1/4 cups) rolled oats
  • 150g (1 cup) plain wholemeal flour
  • 40g (1/4 cup) sesame seeds
  • 110g (2/3 cup) chopped dried apricots
  • 100g (2/3 cup) craisins (dried cranberries)

Serves: 20

DIRECTIONS

  1. Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.

  2. Place the butter, sugar, golden syrup and water in a medium saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes or until the butter melts. Remove from heat. Stir in the bicarbonate of soda. Set aside for 5 minutes to cool slightly.

  3. Combine the oats, flour and sesame seeds in a large bowl. Add the butter mixture, apricots and craisins, and stir until well combined.

  4. Roll tablespoonfuls of the mixture into balls. Place, 5cm apart, on the lined trays. Use a fork to flatten slightly. Bake in oven for 8 minutes or until light golden. Set aside on the trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

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Choc-chip, coconut and oat biscuits

INGREDIENTS

  • 1 cup rolled oats
  • 1 cup plain wholemeal flour
  • 3/4 cup brown sugar
  • 1/2 cup shredded coconut
  • 125g unsalted butter
  • 1/4 cup golden syrup
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup milk dark choc chips (dark choc has less fat and sugar)

Serves: 30

DIRECTIONS

  1. Preheat oven to 180C or 160C fan-forced. Line 2 baking trays with non-stick baking paper.

  2. Combine dry ingredients in a large bowl. Melt butter and golden syrup in a small saucepan. Add bicarb and stir until foamy. Pour over dry ingredients and mix to combine. Stir through dark choc bits.

  3. Place heaped tablespoons of mixture onto prepared trays allowing room for spreading. Flatten slightly and bake for 8-10 mins until golden. Cool on trays.

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CRUNCHY PEANUT BUTTER OAT COOKIES

INGREDIENTS

  • 90g softened unsalted butter
  • 4 heaped tablespoons crunchy peanut butter (choose a low fat, sugar, salt type)
  • 150g firmly packed brown sugar
  • 1 cup plain wholemeal flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup rolled oats
  • 1 egg

DIRECTIONS

  1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
  2. Cream softened unsalted butter, peanut butter and brown sugar with a hand mixer until pale and creamy. Add the egg and stir thoroughly.
  3. Sift in flour, baking powder and cinnamon. Add oats and mix well.
  4. Drop teaspoonfuls onto the tray, leaving room for the cookies to spread. Bake for approximately 12-15 minutes.
  5. Remove cookies from the oven. Allow to cool on the baking tray before lifting and cooling on wire racks.

Note

Let the cookies cool almost completely on the baking tray before you handle them to put them on the wire racks. They tend to crumble when they are still warm.

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Honey Oatmeal Biscuits

INGREDIENTS

  • 3 tablespoons unsalted butter, room temperature
  • 1cup brown sugar
  • 1cup honey
  • 1 egg
  • 1 tablespoon water
  • 1cup plain wholemeal flour
  • 1teaspoon baking soda
  • 1 1cups rolled oats (aka oatmeal)
  • You could also add; chopped dates, or figs, or raisins, or currants, or cherries, or cranberries, or chocolate chips, or chopped nuts etc.

Serves: 10

DIRECTIONS

  1. Preheat oven to 350 degrees F/175 degrees C. Spray a biscuit sheet with nonstick cooking spray.
  2. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly.
  3. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you’ve chosen.
  4. Drop by heaping teaspoonfuls onto the biscuit sheet. Bake 12 to 15 minutes. Cool on a wire rack.

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Macadamia and ginger Anzac biscuits

INGREDIENTS

  • 2 cups plain wholemeal flour
  • 1 teaspoon ground ginger
  • 1 1/2 cups desiccated coconut
  • 2 cups traditional rolled oats
  • 1 cup firmly packed brown sugar
  • 200g unsalted butter, chopped
  • 1/3 cup golden syrup
  • 2 tablespoons honey
  • 1 teaspoon bicarbonate of soda
  • 1 cup macadamia nuts, chopped
  • 1/2 cup chopped crystallised ginger

Serves: 55

DIRECTIONS

  1. Preheat oven to 180C/160C fan-forced. Grease 3 large baking trays. Line with baking paper. Combine flour, ginger, coconut, oats and sugar in a large bowl. Make a well in centre.

  2. Place butter, golden syrup, honey and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until butter has melted and mixture is combined. Bring to a simmer. Remove from heat. Stir in bicarbonate of soda. Stand for 2 minutes.

  3. Add butter mixture to oats. Mix well. Stir in nuts and 1/3 cup ginger. Roll 1 tablespoon mixture into a ball. Flatten between palms. Place on tray. Repeat with remaining mixture, placing biscuits 4cm apart on tray. Press remaining ginger into the top of biscuits.

  4. Bake biscuits, 1 tray at a time, for 12 minutes or until golden and just firm to touch. Cool on trays for 10 minutes. Transfer to a wire rack to cool. Serve.

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Oat, banana & dried fruit biscuits

INGREDIENTS

  • 180g (1 1/2 cups) rolled oats
  • 160g (1 cup) wholemeal plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 120g (3/4 cup) mixed dried fruit
  • 100g (1/2 cup, firmly packed) brown sugar
  • 60mls (1/4 cup) vegetable oil
  • 60g (1/4 cup) skim-milk natural yoghurt
  • 1 egg, lightly whisked
  • 1 ripe banana, well mashed

Serves: 24

DIRECTIONS

  1. Preheat oven to 190°C (170°C fan-forced). Line 2 baking trays with non-stick baking paper.

  2. Place rolled oats in a large mixing bowl. Sift together flour, baking powder, cinnamon and ginger over the oats. Add husks left in the sifter to the bowl with dried fruit and sugar and mix well.

  3. Use a fork to whisk together the oil, yoghurt and egg. Add to flour mixture with the banana and use a wooden spoon to mix until well combined.

  4. Place tablespoonful of the mixture on the lined trays about 3cm apart. Use lightly wetted fingers to flatten and shape the mounds into 6mm-thick discs.

  5. Bake in preheated oven for 13 minutes, swap the trays in the oven and bake for a further 13 minutes or until golden brown and cooked through. Cool on the trays.

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Orange and almond Anzac biscuits

INGREDIENTS

  • 1 cup plain wholemeal flour
  • 1 cup good-quality whole rolled oats
  • 1 cup shredded coconut
  • 1 cup flaked almonds
  • 3/4 cup brown sugar (firmly packed)
  • 1 tablespoon orange rind, finely grated
  • 125g unsalted butter
  • 2 tablespoons golden syrup
  • 2 tablespoons water
  • 1/2 teaspoon bicarbonate of soda

Serves: 26

DIRECTIONS

  1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.

  2. Combine the flour, oats, coconut, almonds, sugar and orange rind in a large bowl.

  3. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.

  4. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.

  5. Roll level tablespoonfuls of the mixture into balls and place, about 5cm apart, on the lined trays. Flatten until about 1cm thick. Bake, swapping trays to upper and lower oven shelves halfway through cooking, for 18 minutes or until light golden.

  6. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.

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