Chocolate Oaty Cookies
Prep time
90 minutes
Difficulty
Easy
Cooking time
15 minutes
Overview
These cookies were inspired by Nicola Lamb's (@nicolaalamb #kitchenproject) 3pm cookies, originally based on a Swedish biscuit.
This recipe was adapted by Kay Armstrong (@delimuru #murukitchen).
Ingredients
- 175g Nairn's Gluten Free Porridge Oats
- 100g plain flour
- 1tsp bicarbonate of soda
- 50g soft light brown sugar
- 75g butter (cold) chopped
- 100g butter (for melting)
- 2tsp honey
- 1tsp apple cider vinegar
- 150g dark chocolate
- Damson jam
Instructions
- In a large bowl add all the dry ingredients and gently rub the cold butter into the dry mix.
- In a small pan melt the 100g butter and honey, allow to cool before adding the vinegar.
- Combine the wet ingredients with the dry.
- Roll out between two sheets of parchment paper to 4mm thick and pop into the fridge for about an hour.
- Cut out 6cm circles, continue rolling the mix until complete, if it becomes too soft pop back into fridge.
- Place on the baking sheet, allow a little space between each cookie and bake for 12-14 minutes until golden.
- Cool on a wire rack.
- Meanwhile over a pan of simmering water place a heatproof bowl and gently melt the chocolate, take off the heat and allow to cool and thicken slightly.
- Add a good couple of teaspoons of chocolate to the flat side of a cookie and a teaspoon of jam, sandwich together. Repeat until all cookies are finished.
- With remaining chocolate, melt slightly and drizzle over the top of the cookies!
Why not try...
