Chocolate Oaty Biscuits

May 2020 – Have just “revisited” this bake and added below another version that’s equally tasty, but different enough to warrant a comment. Have a look.

Updated version (without cocoa powder)

These are excellent, wholesome biscuits: not oversweet, nor sickly rich, but with a definite “hit” of chocolate and a great crunch.

Original version (using cocoa powder)

Makes: 18 – 20

Time: 40 minutes + cooling

Level: Nice and easy

Equipment: 2 x baking trays lined with baking parchment and lightly floured

Ingredients

  • 175g oatmeal or oat bran
  • 100g plain flour
  • 25g cocoa powder
  • ¼ tsp bicarbonate of soda
  • 50g golden caster sugar for semi-sweet; 100g if you want them sweeter
  • 5g salt
  • 45g unsalted butter
  • 15g lard
  • 1 tsp vanilla extract
  • 30ml – 40ml milk – as required to bind the mixture into a dough
  • 50g dark chocolate drops or small pieces of dark chocolate

Method

1. Oven on at 220C/fan 200C/425F/Gas 7. Line two baking trays with baking parchment.

2. Put oatmeal (or oat bran), flour, bi-carb, cocoa powder, sugar & salt in a bowl and mix well with a wooden spoon.

3. Melt butter & lard together and add vanilla extract.

4. Add fats to dry ingredients + milk in small amounts, as required. Mix well.

5. Stir in the chocolate drops or pieces.

6. Roll out on a lightly floured surface and stamp out biscuits with a floured 6cm cutter.

7. Place well apart on the baking trays and bake for 15 – 16 minutes. Cool on a wire rack.

Updated version – Ingredients

Changes are shown in purple

  • 150g oatmeal or oat bran
  • 50g oats
  • 125g plain flour
  • 25g cocoa powder (leave out)
  • ¼ tsp bicarbonate of soda
  • 75g golden caster sugar
  • 5g salt
  • 50g unsalted butter or baking spread
  • 20g lard (Trex)
  • 1 tsp vanilla extract
  • 30ml – 40ml milk – as required to bind the mixture into a dough
  • 50g dark chocolate drops or small pieces of dark or white chocolate

Updated version – Method

1. Oven on at 200 fan, line two baking trays with baking parchment

2. Put oatmeal, oats, flour, bi-carb, sugar & salt in a bowl and mix

3. Melt butter & lard together and add vanilla extract

4. Add fats to dry ingredients + milk in small amounts, as required. Mix well.

5. Mix in the chocolate pieces.

6. Roll the dough into a sausage shape and wrap in cling film. Place in the fridge for about an hour or the freezer for 30 minutes.

7. When ready to bake unwrap the “sausage” and cut into slices. (Probably about 18 – 20)

8. Place well apart on the baking trays and bake for 13 – 15 minutes. Cool on a wire rack.