Salted oat and chocolate cookies


  • Serves 10 - 12 people

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.


  • 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
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.




Mar 2016

Mar 2016

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