I Bake For Attention: Oat and Chocolate Biscuits

Mary Berry strikes again! This time, I’m adapting her recipe for some short oat biscuits. They are crunchy, and rolling the biscuits in the oats give a great texture to the outside.

The recipe makes A LOT of medium-sized cookies, I got about 36 in total. Great for whipping up for a party or picnic.

I added the chocolate (about a quarter of a square) and ginger, instead of the suggested glace cherry (that was just a bit too vintage, sorry Mary). And I think that worked out well, these biccies are ever so slightly dry, and the chocolate nub just improves the whole thing.

I also decided to do a white chocolate and coconut version, by adding coconut to the oat layer, and using amazing white chocolate with coconut that I picked up on my holidays in France.

Heavenly!

I should have known that the white chocolate would melt utterly into the cookie, instead of keeping its shape like the milk and dark chunks.

Pretty!

A bit splotchy...

Yes, they're kind of ugly, but still taste goooood!

Ingredients

225g butter
175g caster sugar
2 egg yolks
1 tbsp vanilla sugar
275g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
70g porridge oats

Toppings:

9 squares of various types of chocolate, chopped into quarters
A few pieces of crystallised ginger, chopped into quarters
2 tbsp desiccated coconut

Method

Put oven on to 190 degrees, and line 3 baking trays with greaseproof paper.

Chop and prepare your toppings.

Mix the butter and sugar, and then add in the egg yolk. Stir in the vanilla sugar, flour and leavening agents until you have a soft dough.

With your hands, take a small tbsp sized lump of dough and form into a ball, then roll in the oats.

Place on a baking tray, and flatten slightly. The flattened dough disc should be about the diameter of a £2 coin. Pop your topping in the centre, making a slight well in the dough.