This simple melt-and-mix biscuit recipe is full of crunchy granola and lightly sweetened with honey. I used a nutty granola without dried fruit because my kids prefer it that way, but you can use any granola your family enjoys.
These biscuits are great for involving children — they loved stirring the mixture and rolling the dough into balls. The chocolate drizzle on top makes them more festive, but you can skip it for a lighter option.
Substitutions: swap honey for maple syrup, use gluten-free flour if your granola is gluten-free, and replace coconut oil with butter if you prefer.
INGREDIENTS
1/2 cup honey
100 g coconut oil
1 egg
3 cups granola (nutty variety recommended)
1 cup plain flour
1 cup dark chocolate chips
1 tsp coconut oil
METHOD
- In a large microwave-safe bowl combine the honey and 100 g coconut oil. Microwave for about 1 minute, until the mixture froths slightly. Remove and quickly whisk in the egg until smooth.
- Add the granola and plain flour, then mix until everything is well combined.
- Preheat the oven to 180°C (350°F). Line two baking trays with baking paper. Wet your hands lightly to prevent sticking. Scoop tablespoon-sized portions, roll into balls, and place them on the trays. Flatten each ball gently with the back of a spoon. Bake for about 15 minutes or until the biscuits turn lightly golden.
- Remove the biscuits from the oven and allow them to cool on a rack.
- For the drizzle, place the chocolate chips and 1 tsp coconut oil in a small microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted. Transfer the chocolate to a small resealable bag, snip a tiny corner, and drizzle over the cooled biscuits. Let the chocolate set before storing.
Makes about 20 biscuits.
Store in an airtight container in the pantry for up to 7 days. In warm weather, keep them refrigerated.