I have a sweet tooth, and biscuits are my favourite kind of treat, as you might have guessed from the recipes I’ve posted so far. When I feel like something sweet, but I don’t want to overindulge, I usually bake something simple, low in sugar and fat. I know that there really is no such thing as a healthy biscuit, but these whole-wheat honey biscuits come close to that definition – and no, they do not taste of cardboard 
This recipe is low in sugar, uses sunflower oil instead of butter, and is dairy free, since I used soy milk. I originally made a batch using only whole-wheat flour; the biscuits tasted OK, but they didn’t rise much and they were too hard for my taste; after much tweaking, I got the best result using half quantity of plain flour, and half quantity of whole-wheat flour. Oat flakes are a nice addition, too – just use 30 gr of oat flakes (not quick oats), and reduce the whole-wheat flour to 100 gr.
Vanilla extract can be substituted with orange or lemon zest; honey can be substituted with 30 gr light muscovado sugar, and soy milk with any other kind of milk.
These are tasty, simple wholesome biscuits; not too sweet, they are great for dunking in tea, coffee, or milk. Enjoy!
Whole-wheat honey biscuits (makes about 40 biscuits)
140 gr all-purpose flour
140 gr whole-wheat flour
50 gr vanilla sugar
3 tablespoons of honey*
35 gr sunflower oil
35 gr soy milk
1 egg
pinch of salt
1 1/2 teaspoons of baking powder
2 teaspoons vanilla extract
extra vanilla sugar and soy milk for coating
In a large bowl, whisk together egg, sugar, honey, oil, soy milk and vanilla extract, until well combined. In a separate bowl, sift together flours, salt, and baking powder. Using a wooden spoon, add dry ingredients to the wet mixture, a little at a time, until combined.
Cover dough and let rest in the fridge for an hour; this will make the dough, which is slightly sticky, easier to manage.
Preheat oven to 180° Celsius (350° F); take a small amount of dough, roll into a cylinder about 2 cm large and 3 cm long, flatten lightly with the back of a spoon, and place on a baking tray lined with parchment paper. Repeat, taking care to leave some room between each biscuit.
Brush each biscuit with soy milk, sprinkle vanilla sugar on top, and bake for about 15-20 minutes, until golden.
Let the biscuits cool for a few minutes, then transfer to a rack and let cool completely. Stored in a tin box, or an airtight container, the biscuits will keep for about a week.
* If you use a particularly liquid honey and you find it difficult to handle the sticky dough, instead of rolling the dough into cylinders you could just use two teaspoons to take some dough and drop it onto the baking tray (lined with parchment paper), then flatten the dough lightly with the back of a wet spoon. The biscuits will be irregular in shape, but they will taste good all the same
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