2017 Australian Restaurant Guide

Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Salted oat and chocolate cookies


Bitter chocolate and a good pinch of salt in these chewy oat biscuits bring a savoury counterpoint to the milk chocolate filling. If you prefer a less chewy texture, bake them for a little longer. The biscuits and filling will keep separately for up to a week, but it's best to fill them on the day you want to eat them.

 

You'll need

170 gm butter, melted and cooled 220 gm (1 cup) brown sugar 110 gm (½ cup) caster sugar 1 tsp vanilla extract 1 egg 1 egg yolk 2 cups plain flour 120 gm rolled oats ½ tsp baking powder 200 gm chocolate (70% cocoa solids) 110 gm (1/2 cup) caster sugar ½ tsp lemon juice 200 ml pouring cream 400 gm milk chocolate

Method

  • 01
  • For milk-chocolate ganache, stir sugar, lemon juice and 40ml water in a saucepan over medium-high heat until sugar dissolves. Brush down sides of pan with a wet pastry brush to remove sugar crystals, bring to the boil and cook without stirring but swirling pan occasionally until a dark caramel forms (3-4 minutes). Remove from heat, add cream (be careful, mixture will spit), and stir to combine. Add chocolate, return to heat and stir continuously until smooth. Refrigerate until firm.
  • 02
  • Preheat oven to 180C. Beat melted butter, sugars and vanilla in a bowl until well combined (2-3 minutes). Add egg and yolk and beat until pale and creamy. Stir in flour, oats, baking powder and 1 tsp sea salt flakes, then stir in chocolate.
  • 03
  • Spoon heaped tablespoonfuls of mixture onto oven trays lined with baking paper, leaving about 5cm between each to allow for spreading. Flatten slightly, scatter with a little extra salt, then bake until edges are golden (6-8 minutes). Cool completely on trays, then store in an airtight container for up to 2 days.
  • 04
  • Soften ganache briefly at room temperature, then spread thickly over half the biscuits. Sandwich with remaining biscuits and serve.

At A Glance

  • Serves 10 - 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2016

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×