My next foray in the the world of baking has been Oaty White Chocolate Biscuits.
The recipe is courtesy of the BBC, and before you start thinking these will be anything like the ones you get in the supermarket, then think again. They are more like White Chocolate flapjacks, crunchy and very sweet (depending on how much Golden Treacle you use), and once they’ve cooled they turn a beautiful golden colour.
How much does it cost? If you have all of the basic ingredients, then it will cost you no more then the cost of the White Chocolate and the Treacle (under £3 if you use supermarket brand white chocolate). If you don’t have any Bicarbonate then maybe a little more.
Two ingredients here that I had not used before was White Chocolate and Bicarbonate of Soda, and as a result there were two things that surprised me.
- Because the fact that White Chocolate isn’t made of Cocoa solids, rather more the butter with some additives and vanilla flavouring, it doesn’t act in the same way as standard chocolate. You need to melt it when you need it, as it tends to turn slightly brown and starts to turn in to a sugary powder instead.
You’ll see from the photos that I have treated it like a sort of sugar coating, which is great as it cools really nicely and you can make some impressive effects with some trial and error, but if you are going for the ‘melted chocolate look’ then definitely MELT WHEN NEEDED or take time to do it properly as demonstrated in this video.
- The small amount of Bicarbonate of Soda means it rises quite impressively and any gaps between the dough balls is quickly engulfed. When the recipe calls for a lot of space between each cookie, it means at least four fingers distance, if not more. So use two or three baking trays or even cook half the dough and do it in batches if you have a small oven.
Apart from these surprises, the feedback has been quite good as they are very sweet and go well with coffee or as an accompaniment to Ice Cream.
PS. If you can’t get hold of vanilla fudge then don’t worry. I only managed to get supermarket bought fudge in the wrappers but I found that melting it and adding some extra butter and a bit of hazelnut spread to bulk it out, actually worked better then rolling it in to a flat sheet. You do need quite a bit of fudge but it stays hot and when it hardens the shell is sweet and brittle and acts as a really nice base for the White Chocolate.
Oaty white chocolate biscuits
- 225g/8oz self-raising flour
- 200g/7oz demerara sugar
- 225g/8oz rolled porridge oats
- 225g/8oz butter, melted
- 50g/2oz golden syrup
- ½ tsp bicarbonate of soda, mixed with 1 tsp hot water
- 200g/7oz vanilla fudge pieces
- 250g/9oz white chocolate, melted
- Preheat the oven to 180C/350F/Gas 4. Grease and line a baking tray with greaseproof paper.
- In a bowl, mix together the flour, sugar, porridge oats, butter, golden syrup and bicarbonate of soda mixture in a bowl to form a thick batter. With damp hands, roll portions of the mixture into 3cm/1½in balls and place onto the prepared tray, leaving plenty of space between each ball.
- Flatten each ball with a fork, then bake in the oven for 15-20 minutes, or until golden-brown and cooked through. Remove from the oven and allow to cool.
- Meanwhile, place the fudge between two sheets of greaseproof paper and roll out until the fudge is about 2mm thick. Cut into circles the same size as the oat biscuits and place over the top of the biscuits. (Or melt the fudge over a moderate heat, add a 1 tsp of Hazelnut spread and gently simmer until it has liquefied)
- Pour melted white chocolate over the biscuits and fudge (you may want to do this by placing the biscuits on a cooling rack with some greaseproof paper underneath to catch any dripping chocolate).
- Chill the biscuits in the fridge until the chocolate is set. Serve at room temperature.