Chocolate and pumpkin seed biscuits. Photo: Marina Oliphant
- 125g unsalted butter
- 25g castor sugar
- 60g soft brown sugar
- 100g self-raising flour
- 100g rolled oats
- 75g dark chocolate (preferably with 70 per cent cocoa solids), roughly chopped
- 50g pepitas (green pumpkin seed kernels)
All chocolate-chip biscuit recipes are improved if the chocolate used is good-quality. Look for bars with 70 per cent cocoa solids, not the "chips" sold in packets, which are compound chocolate made with inferior fats.
Preheat oven to 170C. Line a baking tray with baking paper.
Cream butter and sugars until light and fluffy. Stir in flour, oats, chocolate and seeds.
Place spoonfuls on the baking tray and flatten slightly with the back of a spoon. Leave room for the biscuits to spread. Bake for 15-20 minutes until golden-brown.
Cool completely on a rack. Store in an airtight container.
- Main Ingredients - Chocolate
- Cuisine - British
- Course - Snacks
- Occasion - Morning/Afternoon Tea