Peanut butter and date biscuits
These nutty, spicy nuggets are perfect for gluten-intolerant teatimers. To make, preheat the oven to 180°C. Mix 6 tablespoons organic peanut butter, 1 tablespoon coconut oil, 1 teaspoon vanilla paste, 1 teaspoon ground ginger, 8 roughly chopped, pitted dates and 120 g almond flour by hand in a large bowl until a crumbly dough forms. Roll the dough into 12 equal-sized balls and use a cookie cutter to press out any shape of your liking. Place on a greased baking tray and bake for 10 minutes.
Little big dippers
Not a baker? Not a problem. Woolies’ new collection of paddle-shaped biscuits are designed for dipping and devouring. Made with free-range eggs, these crispy, crumbly dippers are available in coconut, chocolate chip and ginger versions. Sharing, optional.
Chickpea choc-chip biscuits
Chickpea flour gives these biscuits a delicious nutty flavour and grainy texture. And they couldn’t be easier to make. Preheat the oven to 180°C, then blend 2 ¼ cups drained, canned chickpeas, 2 teaspoons vanilla extract, ½ cup macadamia nut butter, ¼ cup maple syrup and a pinch of salt in a food processor to form a dough. Mix through 50 g chopped dark chocolate, then, with wet hands, roll the mixture into 12 balls. Flatten the balls on a greased lined baking tray, then bake for 15 to 20 minutes until golden brown.
Biscuit tin running low? What better excuse than to try all three new biscuit dippers from Woolies. You know, for quality control purposes.