Baby boy could arrive any day now, work and emails have slowed down considerably, I feel restless, a little unsure of how to fill my time. So, I do what I love the most, spend the morning baking biscuits. Not just any old biscuits, but those with magical added ingredients to help aid in lactaction and milk supply, essential for a hungry, breastfeeding mama. Oats, fennel and yeast are folded in to a buttery, deep coloured batter, I feel a little dark chocolate is also necessary here. The result is a golden, rough textured biscuit, tender enough to crumble slightly, with a soft, moist centre. Makes about twenty biscuits, although you might as well double the batch and pop some in the freezer.
Note: these biscuits can also be enjoyed by those who are not breastfeeding! the kids have demolished almost half the batch.
11/2 cups of rolled oats1 cup spelt, buckwheat or gluten free flour100g good quality dark chocolate, roughly chopped
2 1/2 - 3 tbsp brewers yeast
2 tbsp ground flaxseeds
1 tbsp ground fennel seeds *optional
2 tsp pure vanilla extract
1/2 tsp fine sea salt
1/2 tsp of baking soda
125g unsalted butter, softened
3/4 cup coconut, rapadura or light muscovado sugar
1 large free range egg
2 tbsp of milk of your choice
Preheat the oven to 170 C and grease a baking tray or line with baking paper.
Combine all dry ingredients in a bowl, and set aside.
Cream butter and sugar together until lightly golden and fluffy, gradually beat in the egg.
Fold the creamed butter mixture in to the dry ingredients along with the milk. The mixture will be a little sticky.
Shape the mixture in to small balls, and place on to the baking tray about 3 cm apart. Press down lightly.
Bake for 8-12 minutes, or until golden.
Makes 20-22 biscuits.
Will keep for up to two weeks in an airtight container. The biscuits also freeze well.