Name: Halloween biscuits
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 24
Ingredients: 50ml rapeseed oil; 10g blackstrap molasses; 100ml skimmed milk; 100g wholemeal flour; 100g oatmeal; 1 level tsp baking powder; 3 tsp powdered ginger; 1 tsp mixed spice; 12 tsp sweetener; 1 egg, beaten; 1 ripe banana, mashed well (approx 100g)

A lower sugar version of the northern gingerbread and oatmeal biscuit. They are traditionally served on bonfire night and are ideal for Halloween.

Serves

Prep

10 minutes

Cook

25 minutes

Each 22g serving contains (excludes serving suggestion)

KCal

Carbs

6.8g

Fibre

0.9g

Protein

1.5g

Fat

2.2g

Saturates

0.2g

Sugars

1.3g

Salt

0.06g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

50ml rapeseed oil

10g blackstrap molasses

100ml skimmed milk

100g wholemeal flour

100g oatmeal

1 level tsp baking powder

3 tsp powdered ginger

1 tsp mixed spice

12 tsp sweetener

1 egg, beaten

1 ripe banana, mashed well (approx 100g)

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Method

Step 1

Preheat the oven to 150°C/gas 2. Place the oil, molasses and milk in a pan, and heat gently for 2 minutes.

Step 2

In a bowl, mix together the flour, oatmeal, baking powder, ginger, mixed spice and sweetener. Beat in the egg and mashed banana.

Step 3

Line a 30cm x 20cm baking tray with baking parchment. Gently stir the oil mixture into the bowl and pour into the lined tin until about 1cm thick. Bake in the centre of the oven for one hour, or until the centre of the cake is just firm to the touch.

Step 4

Remove from the oven and leave it to cool in the tin for 15-20 minutes. Transfer to a chopping board and cut into shapes or squares.

Recipe tips

We used Halloween shapes for the picture, but you could just cut into more traditional squares. Or you could make the cake in a deeper baking tray and cut into smaller cubes.
Blackstrap molasses is high in sugar but has a strong taste, so you only need a little to add a lot of flavour to your recipe.