BCE Biscuits - Chickpea Choc Chip

www.buycookeat.com.au

Recipe By Monique Neville

Buy Cook Eat ©2023

BCE Biscuits -

Chickpea Choc Chip

Description

A soft yet crunchy biscuit that contain chewy chickpeas. A great snack or lunch box addition. Egg free biscuits that are quick and easy to make. Best eaten within 2 days of baking as the chickpeas will get hard

Preparation and cooking time

Around 15 min prep and 20 min cooking time

Equipment

• Oven preheated to 180`C (350`F), with oven shelf in the middle of oven

• Baking Tray, 1 x Large or 2  x Small, Lined with Baking paper or similar

• Electric Mixer

• Large bowl about (30cm wide 20cm deep)

• Large Spoon for stirring

• Measuring Jug – used to measure liquids

• Measuring cup set -  1 cup, ½ C, 1/3 C – used to measure dry ingredients

• Sifter

• Fork

• Oven Mitt

• Cooling Rack

Number of servings and serving size

24 Biscuits, Approx 30g each Biscuit

List of ingredients

125g Butter, chopped and softened

1/3 Cup Caster Sugar

1/2 Cup Sweetened Condensed Milk (About half a 400g can)

½ Cup Canned Chickpeas (Drained and Rinsed)(About half a 400g can)

1 ½ Cups Wholemeal Self Raising Flour (Or White)

1/2 Cup Dark Choc Chips (About half a packet)(100g)

Step-by-step Method

1. Preheat oven to 180`c (375 ` F)

2. Line tray with baking paper or similar product (Optional)

3. Place soft butter  in bowl and add sugar. Mix with electric mixer on medium speed until creamy and lighter in colour

4. Add Sweetened Condensed Milk and Beat again on medium until mixed in well and creamy

5. Add Chickpeas and Mix briefly until they are mixed in roughly

6. Add the flour and stir in

7. Add the choc chips and stir in

8. Roll a spoonful into a ball the size of a walnut and place on a tray. Press down with a fork or your fingers.  Repeat with remaining mixture, spacing the biscuits out as they will spread during cooking

9. Cook in oven about 12 – 20 min until cooked and starting to go golden around the edge. Check after 12 min, as times will vary depending on your oven. Biscuits will harden after coming out of the oven and cooling

10. Cool on tray for 5 min before transferring to a wire cooling rack to cool (If you don’t have a wire rack, just cool on the tray or transfer to a plate if you need the tray to cook rest of biscuits

11. Store cooled biscuits in an airtight container at room temperature. Best eaten on the day and within 48 hours as the chickpeas will harden and become hard to chew

NOTES:

• To soften butter, either chop and leave out of fridge until soft or heat in microwave for a few seconds. Alternatively, you can chop the butter and place on a small dish, boil the kettle and pour boiling water into a glass jug (jug needs to be large enough to sit over the dish when upside down), after a few minutes, empty the boiling water and place the empty warm jug over the butter on the dish. The heat from the jug will soften the butter in a short time

• The colour of the tray will affect how the cookies bake, darker tray usually means darker colour base of biscuit

• If cooking in batches, the biscuits that have been sitting for longer before going in the oven will have a different texture, and may cook quicker

• You can double the recipe if you don’t have a use for the left over sweetened condensed milk and chickpeas

• A good way to use left-over chickpeas is in a vegetable curry

• A good way to use left-over sweetened condensed milk is in caramel slice, chocolate fudge or lemon coconut slice (many recipes available online)

•  Nutrition Information:

Nutrient Information Panel

Serving Size is One Biscuit 31g

Instructions repeated below with photos:

BCE Biscuits -

Chickpea Choc Chip

by Monique Neville

Buy Cook Eat (C) 2023

www.buycookeat.com.au

- Preheat oven to 180`c (375 ` F)

- Line tray with baking paper or similar product (Optional)

- Place soft butter in bowl and add sugar. Mix with electric mixer on medium speed until creamy and lighter in colour

- Add Sweetened Condensed Milk and Beat again on medium until mixed in well and creamy

- Add Chickpeas and Mix briefly until they are mixed in roughly

- Add the flour and stir in

- Add the choc chips and stir in

- Roll a spoonful into a ball the size of a walnut and place on a tray. Press down with a fork or your fingers.  Repeat with remaining mixture, spacing the biscuits out as they will spread during cooking

- Cook in oven about 12 – 20 min until cooked and starting to go golden around the edge. Check after 12 min, as times will vary depending on your oven. Biscuits will harden after coming out of the oven and cooling

- Cool on tray for 5 min before transferring to a wire cooling rack to cool (If you don’t have a wire rack, just cool on the tray or transfer to a plate if you need the tray to cook rest of biscuits)

- Store cooled biscuits in an airtight container at room temperature. Best eaten on the day and within 48 hours as the chickpeas will harden and become hard to chew

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Happy Cooking!