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These homemade breakfast biscuits offer the perfect balance of taste and nutrition. Made with a thoughtful blend of whole grain flours, crunchy oats, and rich dark chocolate chips, they deliver satisfying nourishment while capturing the beloved flavor of store-bought breakfast biscuits - with the added satisfaction of being homemade.
These biscuits have become a kitchen staple. The honey and grain aromas that fill the house while baking create an inviting and comforting atmosphere.
Key Ingredients and Their Roles
- Whole Spelt Flour (70g): Provides nutty flavor and valuable nutrients. Fresh-milled is ideal for best flavor
- Rye Flour (50g): Creates rustic texture and signature malty notes. Use finely ground
- All-Purpose Flour (25g): Balances structure. Fine texture ensures proper binding
- Brown Sugar (50g): Adds golden color and caramel notes. Muscovado preferred
- Rolled Oats (30g): Delivers pleasing texture. Medium-cut oats work best
- Melted Butter (75g): Ensures tenderness and shelf life. Salted butter enhances flavor
- Honey (2 tbsp): Provides sweetness and moisture. Mild acacia honey recommended
- Dark Chocolate Chips (100g): Creates indulgent bites. Use 70% cocoa minimum
Detailed Baking Instructions
- 1. Initial Setup:
- Preheat oven to 180°C with fan
- Line baking sheet with parchment
- Allow butter to reach room temperature
- Gather all ingredients for smooth workflow
- 2. Dry Ingredient Mix:
- Sift three flours together to remove lumps
- Mix in sugars until evenly distributed
- Add oats, lightly crushing
- Optional: incorporate cinnamon for spice
- 3. Wet Ingredients:
- Create well in dry mixture center
- Stream in warm melted butter
- Add honey and milk gradually
- Mix gently until uniform dough forms
- 4. Dough Completion:
- Fold in chocolate chips evenly
- Dough should be pliable not sticky
- Rest 10 minutes for flour hydration
- 5. Shaping and Baking:
- Form equal 30g portions
- Gently flatten on sheet
- Space 3cm apart for spread
- Bake 10-12 minutes until edges golden
These biscuits have become our family's weekend breakfast favorite. Spelt flour, my preferred ingredient, brings a delightful nutty flavor that perfectly complements the chocolate.
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Storage Tips
Store biscuits in an airtight container for up to one week. Raw dough can be frozen in portions for fresh-baked biscuits on demand.
Recipe Variations
This versatile recipe adapts easily: swap chocolate chips for dried fruits, incorporate seeds, or experiment with different spices.
These breakfast biscuits represent the ideal balance of flavor and nutrition. Their thoughtful preparation yields treats that are both delicious and nourishing, perfect for starting the day or enjoying as a wholesome snack. Creating them from scratch, with control over ingredient quality, makes this recipe an invaluable addition to any home baker's collection.
Frequently Asked Questions
- → How long can I store these cookies?
- You can keep them in an airtight box at room temperature for up to 2 weeks. Make sure they’ve completely cooled before storing.
- → Can I swap out the flours?
- Yes, you can use other flours based on your preference, but stick to the same quantities to keep the texture right.
- → Are these cookies as filling as Belvita?
- Thanks to the oats and whole-grain flours, these homemade cookies are packed with fiber and perfect for a nourishing breakfast.
- → What’s the key to crispy cookies?
- Optional baking soda helps here, and make sure to bake them till they’re golden. Letting them cool completely afterwards adds to the crunch.
- → Can I make the dough ahead of time?
- Sure! Store the dough in your fridge for up to a day. Before shaping your cookies, let it come to room temperature for easier handling.