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Salted oat and chocolate cookies

These chewy biscuits get some extra texture thanks to the addition of oats. Sandwiching two together with a milk chocolate filling makes for an extra-rich afternoon snack.

  • Serves 10 - 12
  • 30 mins preparation
  • 20 mins cooking
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.

Ingredients

  • 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
  • 300 gm (2 cups) plain flour
  • 120 gm rolled oats
  • ½ tsp baking powder
  • 200 gm chocolate (70% cocoa solids), coarsely chopped
Milk-chocolate ganache
  • 110 gm (½ cup) caster sugar
  • ½ tsp lemon juice
  • 200 ml pouring cream
  • 400 gm milk chocolate

Method

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Soften ganache briefly at room temperature, then spread thickly over half the biscuits. Sandwich with remaining biscuits and serve.