Oat Biscuit Sandwiches With Chocolate Ganache
Bake crunchy oat biscuits sandwiched with rich, velvety chocolate ganache. A simple, sweet treat for the whole family to love.
Ingredients
- 2 cups rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 1/2 cup brown sugar, firmly packed
- 175 grams butter, chopped
- 1/3 cup golden syrup
- 1 teaspoons baking soda
- 1/4 cup pure cream
- 100 grams milk chocolate, chopped
- 100 grams dark chocolate, chopped
- 2 cups rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 1/2 cup brown sugar, firmly packed
- 175 grams butter, chopped
- 1/3 cup golden syrup
- 1 teaspoons baking soda
- 1/4 cup pure cream
- 100 grams milk chocolate, chopped
- 100 grams dark chocolate, chopped
- Step 1 of 7Preheat oven to 180°c. Grease and line 4 baking trays with baking paper.
- Step 2 of 7Combine oats, flour, coconut and sugar in a large bowl.
- Step 3 of 7Place 125g butter, syrup and 1/4 cup water in a saucepan over medium heat and cook, stirring, for 2 minutes or until butter melts. Remove from heat. Stir in bicarbonate of soda until mixture foams. Add to dry ingredients, stirring well to combine.
- Step 4 of 7Roll tablespoonfuls of mixture into balls and place, about 8cm apart, on trays. Press down with the back of a spoon to create 5cm discs.
- Step 5 of 7Bake for 12 minutes or until golden. Remove and cool on trays.
- Step 6 of 7Meanwhile, gently heat cream and remaining butter in a saucepan until butter melts and mixture just comes to a boil. Remove from heat.
- Step 7 of 7Add milk chocolate and dark chocolate, stirring until melted. Return to heat, if needed. Cool and allow to thicken. Sandwich 2 biscuits with 1 tsp chocolate filling. Chill to firm.
Method
- Step 1 of 7Preheat oven to 180°c. Grease and line 4 baking trays with baking paper.
- Step 2 of 7Combine oats, flour, coconut and sugar in a large bowl.
- Step 3 of 7Place 125g butter, syrup and 1/4 cup water in a saucepan over medium heat and cook, stirring, for 2 minutes or until butter melts. Remove from heat. Stir in bicarbonate of soda until mixture foams. Add to dry ingredients, stirring well to combine.
- Step 4 of 7Roll tablespoonfuls of mixture into balls and place, about 8cm apart, on trays. Press down with the back of a spoon to create 5cm discs.
- Step 5 of 7Bake for 12 minutes or until golden. Remove and cool on trays.
- Step 6 of 7Meanwhile, gently heat cream and remaining butter in a saucepan until butter melts and mixture just comes to a boil. Remove from heat.
- Step 7 of 7Add milk chocolate and dark chocolate, stirring until melted. Return to heat, if needed. Cool and allow to thicken. Sandwich 2 biscuits with 1 tsp chocolate filling. Chill to firm.
Method
- Step 1 of 7Preheat oven to 180°c. Grease and line 4 baking trays with baking paper.
- Step 2 of 7Combine oats, flour, coconut and sugar in a large bowl.
- Step 3 of 7Place 125g butter, syrup and 1/4 cup water in a saucepan over medium heat and cook, stirring, for 2 minutes or until butter melts. Remove from heat. Stir in bicarbonate of soda until mixture foams. Add to dry ingredients, stirring well to combine.
- Step 4 of 7Roll tablespoonfuls of mixture into balls and place, about 8cm apart, on trays. Press down with the back of a spoon to create 5cm discs.
- Step 5 of 7Bake for 12 minutes or until golden. Remove and cool on trays.
- Step 6 of 7Meanwhile, gently heat cream and remaining butter in a saucepan until butter melts and mixture just comes to a boil. Remove from heat.
- Step 7 of 7Add milk chocolate and dark chocolate, stirring until melted. Return to heat, if needed. Cool and allow to thicken. Sandwich 2 biscuits with 1 tsp chocolate filling. Chill to firm.