Chocolate Oat Biscuits
Laura Burgon
15 biscuits
10 minutes
20 minutes
Chocolate Oat Biscuits made using chocolate caramel spread, offer a delightful twist on the classic oat biscuit recipe. The addition of the rich, velvety chocolate caramel spread infuses each bite with a luscious sweetness and a hint of indulgence.
These biscuits are not only a treat for the taste buds but also a wonderful accompaniment to a warm cup of tea or coffee. A delicious homemade biscuit that can be rustled up in under 20 minutes.
Ingredients
50g dark chocolate roughly chopped
110g unsalted butter
50g demerara sugar or soft brown sugar
125g spelt flour
110g porridge oats
50g flaked almonds
2tsp syrup
pinch of salt
4tsp Chocolate Caramel Spread
Directions
Turn the oven on and pre-heat to 170 degrees fan/190 non-fan
Place the butter, syrup & sugar in a saucepan, heat until melted.
Line the baking sheets with greaseproof paper.
Mix all the remaining ingredients into a large mixing bowl.
Now add the melted butter and sugars to to the dry mix and stir well to coat all the dry ingredients. If it seems a bit sticky, add a little extra flour.
Using your hands, take a small quantity and roll in the palm of your hand, place on the baking sheet and flatten with the palm of your hand. If needed, neaten the edges to make circular
Place in the pre-heated oven for 20 mins. Leave to cool on a wire cooking rack for 10 minutes.
Gently warm the chocolate caramel spread and drizzle over the biscuits and then add the flaked almonds. Then enjoy with a hot drink.
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