Theme of the week - yes, Chocolate Week continues - so much chocolate, so little time....
As a change from cake, I fancied sweet, crunchy biscuits but naturally these had to incorporate chocolate in some way. Instead of incorporating the chocolate into the biscuit, my recipe said to dip the finished biscuits into chocolate - who am I to argue?
I'm so in love with oaty flavours at the moment - oats for me are a warming, comforting flavour, perfect for autumn baking and perfect in this traditional crisp biscuit. I sort of want to call these cookies, because then my American readers will know clearly what I'm talking about, but actually, this recipe comes from the National Trust Teatime Baking Book, and really, what could be more British than that? So really, these are biscuits, but in the very English sense of the word (so a cookie if you're in America, and possibly a biccie for my Australian readers?). Anyway, what really matters is that these are absolutely smothered in a thick layer of chocolate.
If you search chocolate recipes on this blog you will see that I predominantly favour dark chocolate. I did used to love milk chocolate but went off it a number of years ago. However, I know that many people do not share my love of bitter chocolate, so I decided to appeal to those milk chocolate lovers out there and dip in milk chocolate for these.
Slightly adapted from the National Trust Teatime Baking Book, I give you....
Chocolate Oat Crunch Biscuits
100g butter, softened
100g caster sugar
1 tsp golden syrup
100g self raising flour
100g porridge/rolled oats
1/2 tsp bicarbonate of soda
200g milk chocolate (or dark or white, to your wish!)
- Preheat the oven to Gas 2/150C. Line a baking tray with silicon parchment.
- Cream the butter and sugar and syrup until light and fluffy.
- Add the other ingredients and work together - it will all form eventually, but mine was a little crumbly - it doesn't really matter, you don't need a smooth ball of dough.
- Form the mixture into balls the size you desire - the original recipe says it makes 16 biscuits, I made about 30.
- Place on baking tray, spaced a little apart, but they don't spread too much. Press down lightly with your hand to squash them a little. Bake for 20 minutes until pale golden. Longer will give you crunchier biscuits.
- Allow to cool completely on a wire rack.
-When cool, melt the chocolate in a narrow but deep container (a cup or small bowl) and dip the biscuits in, swishing around to half coat them well.
- Place on greaseproof/parchment paper and allow to set.
Oh so good. The chocolate formed a really thick layer and was a delight to eat. Oaty and crunchy and chocolatey deliciousness. These disappeared in double quick time - absolutely perfect for eating with a cup of tea or coffee, and I bet they're amazing dunked into said cup, until the crunch of the oats softens slightly and the chocolate goes melty and gooey.... mmmm, I wish I had one by my side right now with a big mug of hot chocolate.