Chocolate Flakemeal Biscuits
delicious crisp, buttery oat biscuits half dipped in chocolate
Servings: 20
Equipment
- 3 or 4 baking trays
- 5 cm round pastry cutter you can use any size you like, depending on the size you'd like your biscuits to be
- Rolling Pin
Ingredients
- 225 g butter
- 115 g caster sugar
- 225 g self raising flour plus a little extra for rolling out
- 225 g porridge oats
For dipping:
- 250 g chocolate milk or plain
- 50 g butter
Instructions
- Preheat the oven to 160C.
- Make sure your butter is soft and a spreadable consistency. If it feels hard, place it in a microwaveable bowl and heat on full power for a few seconds. Stir well and make sure there are no lumps.
- Place the butter and sugar in a mixing bowl and beat well for a few minutes until light and creamy. Add the flour and oats and stir until well combined - the mixture will bind together to form a ball of soft dough.
- Transfer the dough to a floured surface and roll out evenly to about 5 - 6 mm thick. Cut circles and transfer to a baking tray, I use a palette knife to lift the pastry circles as they can be quite fragile and hard to lift.
- Squeeze the leftover dough trimmings together into a ball and re-roll, cut out more circles and repeat until all the dough is used. Try not to add too much flour when re-rolling as it will affect the texture of the finished biscuits, a little sprinkling is all you need.
- Bake the biscuits for about 15 minutes, until light golden around the edges. Remove from the oven and allow to cool. If you have lined the tray you don't need to do anything at this stage, if you placed the biscuits directly on the tray without lining then you need to release them from the tray while they are warm to ensure they don't stick. Leave them for 5 minutes then give them a little twist - about a quarter turn and allow to cool completely.
- Meanwhile, place the chocolate and butter for dipping in a small microwaveable bowl and heat on full power for 30 seconds. Stir well and repeat. Keep stirring until all the lumps of chocolate dissolves and the bowl feels cool to the touch. If you have any lumps of chocolate that won't dissolve and the bowl feels cool you can heat the mixture again for 5 seconds, stir well again and repeat if necessary. You want the chocolate to be cool, not warm before using otherwise it will have a white bloom when set. It is still perfectly fine to eat, it just doesn't look great.
- Lay a piece of baking paper out for placing the dipped biscuits on. Dip each biscuit in the chocolate half way and set on the baking paper. Allow to set then remove from the paper and store in an airtight container.