DIETERS' DELIGHT: RICH CHOCOLATE MINT BISCUITS: Lower sugar, no added fat, butter-free

Proves delicious baked goods need not be bad for you...

Healthier Chocolate Mint Biscuits, lower-Sugar, no-added-fat 
'Wow!' 'a biscuit version of mint matchsticks' 'definitely like them': Tasters 

Everyone needs a treat now and again; the trick is in choosing the right ingredients and controlling portions.  

Too much processed sugar can fast-track the ageing process and, combined 50-50 with fat in manufactured baked goods, is considered lethal to health. 

That's two excellent reasons for making your own treats.  And if the recipe is quick and easy, that's an added bonus.  

67goingon50's Chocolate Mint Biscuits are made with low quantities of soft brown sugar.  Lower-gluten higher-protein spelt flour replaced common wheat in a 2:1 plain:wholemeal combination (though common wheat can be used).  Egg whites - not fat - bound the ingredients.  75% baking chocolate, containing a higher proportion of healthy cocoa, provided intense flavour.  A small ice cream scoop kept portions small.   

The result?  Biscuits rich in minty chocolate-ness, with tender melt-in-the-mouth centres.  A scrummy treat that no one will recognise as 'dieters' delights'.    

Even better, they're a doddle to make AND take just 10 minutes to cook.  And the recipe uses up leftover egg whites mouldering away quietly in the freezer.

In short, a fine, all-round crowd-pleaser for any occasion.     

Cost: £1'ish
Makes: 10 but recipe multiplies easily

Ingredients:
    50-75gm/1.7-2.6oz dark 75% cocoa baking chocolate, melted & cooled
  
    2 egg whites  (defrosted frozen are fine)
    1/2 tsp peppermint essence*
    1/8 tsp cream of tartar

    1/4 cup soft brown or white sugar
    3/4 tsp unsweetened cocoa powder

    1/3 cup spelt or common wheat flour (pref. 2/3 white, 1/3 wholemeal but white is fine)

    Garnish: icing sugar (opt)
    
Method:

Soft peak stage

1. Preheat oven to 350f/180c
2. In a clean large bowl, beat egg whites, peppermint essence & cream of tarter with an electric whisk until soft peaks form 
3. Mix sugar with cocoa; add to the egg whites one tablespoon at a time, whisking until incorporated
4. When all the sugar has been used up, the egg mix will be glossy and the peaks, stiff 
5. Working in thirds, fold in the flour & melted chocolate with a rubber spatula  - the motion is down to the bottom using the flat of the spatula and up again, turning the bowl continuously. The mix gradually thickens; a few white streaks aren't a problem.

   

   Stiff peaks

6. Use a 30ml/1.5inch/4cm spring-loaded ice cream scoop or generously load a tablespoon to drop dough onto a baking sheet lined with greaseproof paper (see tips) or a silicone mat.  Leave a little space in between 
7. Bake 10-12 mins
8. Carefully slide greaseproof paper/silicone mat onto a cooling rack; leave until cold.  Use a fish slice to remove
9. If packing these biscuits into a container for travel, line each layer with serviettes.
10. Before serving, dust with icing sugar (opt)

Comments:

'Wow! Perfect amount of mint.' Campaign Manager

'Good! Halfway between a biscuit & a cake; like a biscuit version of mint Matchsticks.' Political Agent

'I definitely like them; they're not lacking in chocolate.' Treasurer

Tips:

• Stick down the corners of greaseproof paper with paper; otherwise the biscuits can - and do - slide off the baking tray.  Usually on to the floor!!
• Egg whites from extra large eggs makes more biscuits without damaging taste or texture 

*Morrisons about £1.20

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.