Chocolate, Oat & Pepita Biscuits

You can use whatever chocolate you like in this recipe. I tend to choose a darker variety around 45% cocoa. A 70% chocolate, while delicious, can be a little too bitter here, and a standard milk chocolate feels too sweet.

This recipe makes 8 generous biscuits, and I find an ice cream scoop works perfectly to divide the dough into even portions.

Ingredients

• 125g unsalted butter, softened

• 25g caster sugar

• 60g light brown sugar

• 100g plain flour

• 1 tsp baking powder

• 1 tsp salt

• 100g rolled oats

• 75g chocolate, chopped

• 50g pepitas (pumpkin seeds)

Method
1. Preheat the oven to 170°C and line a baking tray with baking paper.
2. Cream the butter and both sugars together until light and fluffy. Add the flour and baking powder and beat briefly to combine.
3. Mix in the remaining ingredients until everything is well combined.
4. Scoop the dough into 8 mounds and place them on the prepared tray. These biscuits don’t spread much, so all 8 should fit on one tray.
5. Bake for 20 minutes. The bottoms should be lightly golden, while the tops will remain fairly pale.
6. Allow the biscuits to cool slightly on the tray for 10 minutes, then transfer them to a wire rack to cool completely.