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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
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2016

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