Applying the same logic that’s been used on carrot cake for years, if it has vegetables in it must be healthy! Well that never quite stood with carrot cake on account of the lashings of cream cheese frosting it often comes with but these biscuits really aren’t so bad. Don’t get me wrong, they’re not exactly a health food but some of the sugar is cut out by using the sweet potato so it’s a slightly less guilty indulgence.
I added a mixture of milk and dark chocolate chips to mine to make them boyfriend appropriate but they’re just as lovely without. Alternatively you could add dried fruits, nuts and/or raisins to bulk them out a little.
You will need.
350g sweet potato (weight when peeled) peeled and cut into small chunks
A thumb sized amount of ginger, peeled and finely grated*
100g room temperature butter
50g soft light brown sugar
50g granulated sugar
150g plain flour
150g porridge oats
½ tsp baking Powder
¼ tsp salt
1 tsp ground ginger
¼ tsp ground cinnamon
1 egg, beaten
1 ½ tsps vanilla extract
3 tbsp icing sugar, sieved
1 Baby It’s Cold Outside chai tea bag
A little hot water
1 or 2 baking trays greased and lined (you can manage with just one but you’ll need to wait between batches for the biscuits to cool a little).
First of all, preheat your oven to 180C/350F.
Next cook your sweet potato until soft. I boiled mine but feel free to steam it if you fancy. Once it’s cooked through and soft, run it under cool water to reduce the temperature before pureeing it. Set aside for now.
Combine the flour, spices, baking powder and salt, then sieve into a separate bowl. Add the porridge oats and stir to combine. This is your dry mixture.
Using an electric whisk, mixer or good old fashioned wooden spoon, mix the butter and sugars together until light, fluffy and creamy. Add your beaten egg, vanilla and grated ginger and stir to combine. You may want to add a spoonful or two of the dry mix just to stop the mix from splitting.
Take your pureed potato and add to the wet mixture and mix well. Add spoonfuls of the dry mix, stirring until both mixes are combined and there are no dry streaks running through. At this point add any extras you like, such as fruits, nuts or chocolate chips.
Using a dessert spoon, scoop up portions of the mix and put them on your baking tray, flattening them down a little with the back of a fork. The biscuits don’t spread while cooking but try to keep around 3cm between each portion. Pop these in the oven for around 15 minutes or until golden and starting to brown around the edges.
Leave to cool on the tray for about 5 minutes before moving to a cooling rack to cool entirely.
Once the biscuits are entirely cool you can make your icing! It’s super simple, just add one chai tea bag to around 150ml of boiling water and allow to stew. I left it quite a while as I wanted a strong chai taste, but that’s all a matter of preference. Add around 1 tsp of tea to the icing sugar at a time, stirring well to fully mix, keep adding until it’s a nice consistency for drizzling across the biscuits.
Now it’s time to get messy! I kept the biscuits on the cooling rack and placed a magazine underneath for easy clean up. Simply get a spoonful of icing and using a drizzling motion to decorate your cookies in a artfully messy way.
*Ginger thoughts: You may be thinking at this point (as I have on many occasions) “Oh I don’t really want to buy ginger, it’s expensive and I probably won’t use it!”. I would really encourage purchasing it for this recipe as it really makes all the difference. With regards to waste, I recently learned that you can actually freeze ginger (and it makes it easier to grate) so just pop any leftovers into a ziplock bag in your freezer to use at a later date! Whilst on the topic of ginger, check out this video for a way to peel it with less waste!