Cream the butter, sugar, coffee and ground cardamom seeds together until light and fluffy.
120 g unsalted butter, 175 g light muscovado sugar, 1 tbsp coffee powder, 4 cardamom pods
Beat in the egg.
1 large egg
Sift in the flours, soda and baking powder, then add the oats. Stir until just combined.
80 g light rye flour, 60 g wholemeal flour, ½ tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 85 g rolled oats (porridge oats)
Finally add the chocolate chips and stir until just combined.
40 g dark chocolate, 30 g dark chocolate
Take heaped teaspoonfuls of the mixture and place well apart on lined baking sheets.
Bake in a preheated oven at 180C (Gas 4, 358F) for about 13 minutes until golden. Bake for an extra couple of minutes if you want a crispier biscuit.
Leave on the trays to cool for a couple of minutes, then remove to a wire rack to cool completely.
Notes
Makes 24 large cookies or 30 slightly more restrained ones.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.