Lunch box biscuits – Not-so-naughty and really nice

Lunch box biscuits

Not-so-naughty and really nice

Biscuits baked by Luke Field. Photography by Jason Porter.

Let’s not kid ourselves. When making a traditional biscuit, you can’t go too far wrong with the butter, sugar, egg, flour and vanilla combo (if mixed together in the right proportions that is ...). But that doesn’t mean you can’t incorporate a little bit of nutrition as well.

Page left: Ricciarelli – almond deliciousness. Above: Our Cranberry and pepita shortbread. Styling accoutrements sourced from Kookery, Willunga.

We asked French patisserie student Luke Field @fleurieubakes to help us test and develop some biscuit recipes that are both scrumptious and satiating. Together, we’ve come up with three cracking recipes that meet the brief, with traditional ingredients teamed with some healthy additions like oats, nuts and seeds to boost your intake of beneficial minerals like zinc, magnesium, good fats, fibre and antioxidants. All rolled up into some still fairly decadent goodness.

Ricciarelli

For the gluten free among us, the classic Ricciarelli (almond biscuit) is a delicious choice and it comes with the added benefit of being a fantastic source of antioxidants, thanks to all those almonds.

Ingredients

2 cups almond meal 1/2 cup caster sugar 2 teaspoons lemon zest 1 teaspoon natural almond extract 1/8 teaspoon salt ½ cup dried cherries (optional) 2 egg whites, at room temperature (from 2 large eggs) 2 teaspoons honey

Almond coating: 1 egg white 1 1/2 cups flaked almonds Yield: 3 dozen

Method

Preheat the oven to 180º or 160º fan-forced. Line two trays with baking paper. Combine dry ingredients, zest and almond extract in a bowl. Whisk together until zest and almond extract is evenly distributed. In a separate bowl, use an electric mixer or a whisk to beat the egg whites and honey to soft peaks. Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue (that’s ok! you actually haven’t).

Forming and coating biscuits: Place extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl. Form the biscuit dough into 2.5cm balls – we don’t need perfect balls here. Toss each ball first in the foamy egg whites, then in the flaked almonds. Press the almonds into the dough to cover as completely as you can. Don’t worry if you get some double layers or pieces sticking out – no need to be neat or thorough here! Place on the prepared tray 2.5cm apart. Bake for 13-15 minutes until golden brown. Start checking at 12 minutes to be sure the nuts aren’t burning! Transfer to rack to cool completely.

Above: My oatmeal choc chip – and by ‘my’, we now mean you. Styling accoutrements sourced from Kookery, Willunga. Small bowls from Bramble Pottery.

Cranberry and pepita shortbread

Inspired by a similar biscuit we had at De Groot coffee in Port Elliot made by @lilysoven

Ingredients

1/2 cup unsalted butter, softened 1/2 cup + 2 tablespoons sugar 1 teaspoon vanilla Good grating nutmeg Big pinch fine sea salt 1 large egg 1 1/4 cup flour 1/2 cup dried cranberries 1/4 cup toasted hazelnuts 1/4 cup sliced almonds, toasted 2 tablespoons pepitas, toasted

Yield: 2 dozen

Method

Preheat oven to 170º or 150º fan forced. Beat butter and sugar until light and creamy. Beat in the egg and vanilla. In a separate bowl, combine flour and salt. Toss a tablespoon or so in with the fruit and nuts and toss around. Gradually add the remaining dry mixture to the wet mixture. Fold in the cranberries, pepitas, and almonds. There are a variety of ways to form the dough ... roll into a log, chill and cut into 10mm discs, drop a spoonful or roll balls and flatten with a fork. For the pictured variation Luke pushed the dough into a round cookie cutter to the brim making a nice cake-like biscuit. Bake for ten minutes or until lightly toasted.

Note: Be inventive with this one. You can substitute any kind of nut or dried fruit – we tried sesame, chia and goji and they were delicious.

My oatmeal choc chip

Traditional and vegan

Everytime I make these biscuits (the butter and egg style), friends ask for the recipe, so here it is for all and sundry. The below recipe has both vegan and traditional options – thanks to Luke!

Ingredients

3/4 cup butter / 3/4 cup coconut oil (for vegan), softened 3/4 cup packed light brown sugar 1 egg / 1/4 cup apple puree (for vegan) 1 teaspoon vanilla extract 1 1/4 cups self-raising flour 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups rolled oats 1/2 cup unsweetened shredded coconut 1 cup chocolate chips / 1 cup vegan dark chocolate bar roughly chopped

Yield: 2-3 dozen, depending on your spoon size.

Method

Preheat oven to 175º or 155º fan forced. In a large bowl, cream together butter (coconut oil) and brown sugar until smooth. Beat in the egg (apple puree) and vanilla until fluffy. In a separate bowl, stir together flour, baking soda, cinnamon, and salt. Gradually beat the dry mix into the wet mix. Stir in oats and choc chips. Drop teaspoonfuls onto a baking paper-lined tray. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, then remove from tray to wire rack to cool completely.

Note: If you like a biscuit with a deeper, darker edge, try swapping the light brown sugar to dark brown sugar and enjoy the richness of the higher molasses content. You can also substitute the chocolate with chopped dates or sultanas if you prefer.

Did you know: coconut is said to strengthen your connective tissues (skin, ligaments, bones, and tendons), promote brain function, help lower your blood-cholesterol levels and assist in preventing anemia.