OK, not the most romantic of titles, did toy with ‘Boobie bickies’ (we are in OZ after all…and we love to add ‘ies’ to any word that can conceivably hold it!!) but being the grandmother that I am and more mature as a result (HA) I went with the more traditional…though ‘Choccie’ just slipped in there…did you notice? If perchance you are reading this recipe and thinking, 'well I would love to make it but am not breast feeding a child at this time'…rest assured, you will not suddenly discover a milk supply that you weren’t wanting after indulging in these…but they are supposed to be helpful for mums who are feeding, to keep up their milk supply. What more could you want in the middle of the night than to nibble on a boobie bickie whilst your little one is feeding? The best excuse you ever had frankly….I added some caramel chips to the batch I made as well, which are now available in supermarkets….probably not the best health food around, but baby won’t complain! I think the best thing about these is the fact that when you mention the name, suddenly teenagers and husbands are wary….so they might last longer! (In theory!!)
Fresh cookies whenever you want…as for the lactation bit, apparently that is connected to the linseeds and brewers yeast, so if not breast feeding, you can leave the yeast out, linseeds however are an integral part of the recipe and must remain in…(seriously doubt it will affect the non lactating persons amongst us!!)
- 40 g linseed
- 80 g water
- 2 tbsp brewers yeast
- 180 g butter, cubed
- 300 g dark brown sugar
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 260 g plain flour
- 2 eggs
- 20 g brandy (optional)
- 300 g rolled oats
- 250 g chocolate chips
- 250 g caramel chips (if you want... do it!)
- 100 g nuts of choice
Preheat oven to 180°C and line 2 large baking trays with paper.
Place linseeds into Thermo bowl and mill 10 sec/speed 10.
Add water and blend 5 sec/speed 4. Remove from bowl and set aside.
Place yeast, butter, sugar and vanilla into Thermo bowl and mix* 20 sec/speed 4.* Scrape down sides of bowl and repeat if necessary.
Add linseed mixture, flour, eggs and brandy and mix 20 sec/speed 4. Remove mixture from bowl and place into a very large mixing bowl.
Add oats, chocolate chips and nuts and mix through by hand…well spatula.
Using a small ice cream scoop or two spoons (the mixture is quite sticky) place dollops onto prepared trays.
Cook 15 minutes until golden around the edges.
Repeat with remaining mixture, OR, roll into long sausage shapes wrapped in baking paper and freeze. Slice and cook in preheated oven as directed.