Chocolate Wheaty Biscuits

I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Makes 36

Preheat oven to 180 o C
Line 3 oven sheets with baking paper



Ingregients

240g rolled oats
240 wholemeal flour, Spelt if available
120 g of dark muscovado sugar, (a mix of raw and dark brown ok)
1 teaspoon of carb soda
1 teaspoon of salt
240 g butter
1 to 2 tablespoons of milk

240 g of chocolate to coat

Method

Place oats in bowl and mix for a few seconds until they are of a course consistency.
Add all other ingredients to bowl, EXCEPT milk and chocolate. Mix until butter forms call bread crumb size grains. 
Add 1 tablespoon of milk and mix on reverse speed 3 until mixture starts to clump together.  If mix is too dry, add another tablespoon of milk. ( after first tablespoon of milk I pinch together a small amount of mixture. If it comes together, don't add second tablespoon of milk. 
Remove mixture from bowl and form into a large flat disc on Silat.
Cut disc into 4 with plastic scraper and form each 1/4 into a disc, wrap in plastic and place in fridge for 20 minutes to firm up. ( can remain in fridge for a day or more).
Remove from fridge and roll between two layers of baking paper until 1/2 thick. 
Cut discs with 7cm scone cutter and place on baking tray and bake for 20 minutes.
Cool on wire rack. 

Ice with melted chocolate and leave some plain. 

Notes. 
I think the unbaked 1/4 discs would freeze well. 
As the dough holds together well, it is better to err on the thin side rather than thick. I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Carrot and Yogurt Dip

I have adapted this recipe to TM from Not Quite Nigella. 
It could be posted in Vegetarian or Salads or sauces.  I have posted it here as I have made it twice for Xmas parties. 
It is Gluten free and could be made dairy free if soy yogurt was used. 
This recipe is 1/2 the original recipe. 

Ingredients

1/2 teaspoon of Caraway seeds
1/4 teaspoon of Cumin powder or seeds
1 small clove of garlic
1 teaspoon of olive oil
130 g carrot, chopped
130 g thick yogurt, like Greek yogurt. 

Method

Drop garlic on to rotating blades, scrape down. 
Add Caraway seeds , cumin and olive oil. Cook 3 minutes,100, speed 1
Add carrot and chop until finely grated, NOT mash. 4 seconds speed 7. 
Cook, 6 minutes, 100, speed 1 reverse. Remove cup after3 minutes. 
Add yogurt and mix on reverse until incorporated. 
Store in fridge, up to 3 days.