In the world of snacks, biscuits hold a special place, offering a delightful crunch and satisfying sweetness. Hide & Seek biscuits, with their playful name and chocolaty goodness, are a favorite among many. However, the store-bought versions often come with added preservatives, artificial flavors, and unhealthy fats. But fear not, for homemade hide & seek biscuits offer a healthier alternative without compromising on taste or fun.
So, roll up your sleeves, preheat your oven, and embark on a delicious baking adventure today!
INGREDIENTS USED IN MAKING HIDE & SEEK BISCUITS
Wholewheat flour
Whole wheat flour is rich in fiber, vitamins, and minerals, providing better nutritional value compared to refined flour. Many store-bought biscuits use refined flour, which lacks the same level of fiber and nutrients as whole wheat is flour, often leading to a less nutritious product.
Cocoa powder
Cocoa powder adds rich chocolate flavor without the added sugars commonly found in store-bought biscuits. Commercial biscuits may use cocoa powder as well, but they often contain added sugars, artificial flavors, and preservatives to enhance taste and shelf life. I have used this Cocoa powder for the recipe.
Jaggery powder
Jaggery powder is a natural sweetener made from concentrated sugarcane juice, providing sweetness without the refined sugars found in powdered sugar.
Baking powder
Baking powder helps the biscuits rise without the need for additional fats, ensuring a light and fluffy texture. Both homemade and store-bought biscuits may use baking powder, but store-bought varieties might contain additional chemical leavening agents for longer shelf life.
Butter
Using butter in homemade biscuits provides flavor and moisture, offering a more natural and wholesome option. Commercial biscuits may contain hydrogenated oils or margarine, which can be high in unhealthy trans fats and artificial additives.
Milk
Milk adds moisture and richness to the biscuit dough, contributing to a tender texture. Some store-bought biscuits may use milk powder or dairy substitutes, which may lack the same level of freshness and nutritional value as fresh milk. I have used this milk for the recipe.
Choco chips
Dark chocolate chips or chunks in homemade biscuits provide antioxidants and a rich chocolate flavor without excessive sugars or artificial additives. Commercial biscuits often contain chocolate chips or chunks, but they may be made with lower quality chocolate, higher sugar content, and additional additives for flavor and texture enhancement.
EQUIPMENTS USED IN MAKING HIDE & SEEK BISCUITS
This recipe comes together quickly and hardly needs any equipment.
Measuring Cups and Measuring Spoons come in very useful while baking because its all about the precision here.
A spatula to bring the biscuit dough together. Rolling pin is also required to flatten out the dough.
Skewer or chopsticks are required to insert dents on the biscuits
A silicon mat or parchment paper is required to line the baking tray and then place the cookie over it before baking. This ensures even heating and the cookie to not stick to the baking tray.
You also need a few mixing bowls to combine the biscuit base and cheesecake batter. You also need spatulas to do the mixing.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE HIDE & SEEK BISCUITS
- Opt for high-quality ingredients, including whole wheat flour, cocoa powder, dark chocolate chips, and unsalted butter, to ensure the best flavor and texture.
- Baking is a science, so precise measurements are crucial. Use measuring cups and spoons for accurate amounts of each ingredient to achieve consistent results.
- Use chopsticks or skewer to make dents on the hide & seek biscuits.
- Refrigerate the biscuits for at least 15-20 minutes so that the dents remain intact.
- Allow the biscuits to cool completely on the baking sheet before transferring them to a wire rack. This helps them set and develop their signature crisp texture.
- Store the cooled biscuits in an airtight container at room temperature for up to a week.
- 1+1/2 cup wholewheat flour
- ¼ cup cocoa powder
- ¾ cup jaggery powder
- ½ tsp baking powder
- ½ cup butter, cold
- 8-10 tbsp milk
- ¼ cup chocolate chips
- Process-
- Preheat the oven at 180 degree celsius and line the baking tray with parchment paper.
- In a large bowl, combine all dry ingredients- wholewheat flour, cocoa powder ,jaggery powder, baking powder. Mix them well.
- Add cold butter to the dry ingredients. Using your fingers incorporate the butter into the mixture until it resembles a like coarse crumbs.
- Now add milk and combine everything together.
- Roll out the prepared dough to a thickness of approximately 0.5 cm between two sheets of parchment paper.
- Sprinkle chocolate chips over the rolled-out dough, then roll it again.
- Using a chopstick or ice cream stick, create diagonal dents on the rolled-out dough. Next, use a pizza cutter to cut equal-sized squares from the dough, each approximately 2cm by 2cm.
- Refrigerate the biscuits for 15-20 minutes.
- Bake the cookies for 12-15 minutes or until edges are firm.
Craving more tasty treats? Grab one of my published books from the links below and let’s get baking!
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