I didn't jinx it mentioning the weather last week so I'll say it again, we are having the most glorious weather in Brisbane at the moment. The sky is crystal clear and in the sun it feels just like summer. I had a lovely weekend including a very exciting outing in the sun, well exciting for a food nerd like me (more about that tomorrow).
The fantastic weather hasn't stopped me from spending time in the kitchen, I don't know what would drag me out of there. Last week I decided to do a bit of experimenting with a tip I found on, wait for it... Pinterest (did you guess?)!
Apparently, you can replace half the butter in biscuits recipes for avocado without changing the taste at all.
Of course I had to try this theory out for myself. I baked these delicious biscuits for a picnic last week and judging by the speed at which they disappeared, they no one noticed the secret ingredient (I didn't mention the avo). If I was going to test one healthy theory I thought I'd bump it up a bit. I replaced some of the white flour with wholemeal and some of the sugar with honey.
They took a little longer to cook than the original recipe but the results tasted every bit as delicious as you would expect a triple chocolate biscuit to taste.
Place the brown sugar, honey, avocado and butter in the bowl of an electric mixer and beat just until the mixture is smooth.
Yes it will go an awful pooey colour at this stage. If you're making them for kids and don't want them to know about the secret ingredient, maybe don't let them see until you've added the cocoa. Add the egg and beat it through.
Take the bowl off the stand and stir through the flours, coca, bicarb soda and baking powder using a wooden spoon.
Add the chocolate chips and mix them through. You can use whatever chocolate you like but I used a combination of white, dark and milk. I guess that makes these quadruple chocolate chip biscuits.
Spoon little blobs of dough onto the lined baking trays and gently press the top of each one with your fingers of the back of a spoon. They don't spread too much during baking so you need to press them. They only need about 2cm between each cookie.
Bake them at 160C fan-forced for 12-15 minutes. I think these are best nice and crunchy.
Leave the baked cookies to rest on the tray for 5 minutes to firm up.
Then transfer them to a wire rack to cool completely.
Serve them with a nice cold glass of milk for dunking.
A little tip I learned - if they start to soften after a day or two, just pop them back in the oven at about 100C for 5 minutes. They'll crisp up nicely and taste just like they were freshly-baked. Enjoy!
What about you? What do you substitute to make something naughty a little healthier?
Recipe
Ingredients
- 60 g 2oz avocado
- 65 g 2.2oz butter, chopped
- ½ teaspoon vanilla extract
- 1 cup brown sugar
- ¼ cup honey
- 1 egg
- 100 g 3.5oz wholemeal flour
- 85 g 3oz plain AP flour
- ½ teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 35 g 1.2oz cocoa
- 150 g 5ooz mixed chocolate chips
Instructions
- Pre-heat the oven to 160C(320F) fan-forced and grease or line two baking trays.
- Place the butter, avocado, essence, sugar and honey in the bowl of an electric mixer and beat until smooth.
- Add the egg and beat it through just until combined.
- Take the bowl off the stand and add the flours, cocoa, baking soda and bicarb soda and stir them through.
- Finally, stir in the chocolate chips.
- Use a teaspoon to place blobs of dough onto the baking trays leaving 2cm between each one.
- Gently press the top of each one down a little with your fingers or the back of a spoon.
- Bake the biscuits for 12-15 minutes.
- Leave them to rest on the trays for 5 minutes to firm up and then transfer to a wire rack to cool completely.
Jess says
I have been so curious to try this combination! It makes so much sense - avocado and chocolate, but I haven't endeavored into it yet. (What did we do before Pinterest?)
Claire says
I really don't know what we did before Pinterest. It's a life-changer that's for sure!
Glamorous Glutton says
I'm with Charlie and Lorraine on the password button. It makes it much easier to comment when I'm using my ipad. Great looking cookies, I had no idea you could use avo like this. Can you use it in cakes too? GG
Claire says
I'm glad it made that nice little change. I'm not sure about cakes but I don't see why not. I'm going to give it a go next.
Jen @ Savory Simple says
Avocados really are a wonder food! This looks wonderful.
Lorraine @ Not Quite Nigella says
Second Charlie's comment about the password button-I'm so challenged with those things! And great tip about avocado instead of butter! :D
Claire says
It seems to have made that update all by itself but it's a good change!
Zeb the cereal making extraordinaire says
I thought I better have a look. Us bloggers or what ever we are called have to stick together. Now why would I want to put something healthy like avocado on brilliant chocolate biscuits? I suggest swapping the avocado for another layer of chocolate.
Claire says
Haha, welcome to the blogosphere Zeb! You do make a valid point although with all the baking I've been doing lately I really need healthy!
Nic@diningwithastud says
Oh I love using avocado in baking :) what gorgeous bikkies!
Claire says
Thanks Nic!
Maureen | Orgasmic Chef says
These look delicious and I know you said it's avocado, they certainly look buttery. :)
Claire says
Don't they Maureen?! It's quite deceptive!
Hotly Spiced says
I do like that new password button you've got. That saves a lot of struggle. What a great idea. I've put avocado in my sandwiches to cut down the butter element but not yet introduced it to my cookies. Last year my husband wanted to lose weight so I stopped making creamy pastas (my favourite) and switched to tomato based pastas only. He was very grateful and last year lost 15kg (with exercise thrown in as well! xx
Claire says
Wow 15kg is quite an achievement! When you put it that way I guess using avo instead of butter isn't such a strange thing at all. I have avo instead of butter on my sandwiches always.