Chocolate Muesli Biscuits

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Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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More nutritious than most biscuits, it is impossible to detect the potato in these.


  • 6 oz (175 g) potato, boiled and puréed, left to cool
  • 2 oz (50 g) self-raising flour
  • 2 oz (50 g) butter
  • 2 oz (50 g) light, soft brown sugar
  • 6 oz (175 g) good quality muesli with no added sugar
  • ½ teaspoon mixed spice
  • 1 egg
  • 6 oz (175 g) good quality chocolate


Sift the flour into a bowl and rub in the butter. Stir in the soft brown sugar, muesli and mixed spice. Add the potato and egg, mix well and form into little balls the size of a walnut. Place on a well-greased baking sheet and with a fork press into little rounds. Cook in the centre of the oven at gas mark 5/375°F/190°C for 30 minutes. Transfer to a rack and allow to cool.

Melt the chocolate in a double boiler and spread a little over each biscuit, making a swirl with a fork.

While living at Nuenen, a district of Holland, Vincent Van Gogh painted many pictures that showed the dominant nature of potatoes in the diet and culture of the peasantry. These paintings include still life pictures of potatoes.

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