Winter is coming and maybe we can't get outside to make our favourite BBQ meals but we still want to cook something which get's those taste buds dancing. This was my problem the other day so I came up with these little bundles of chocolate joy and thought the house smelled amazing after baking them.
Discover why baking biscuits beats bread when selling your house. Create the perfect homely smell with our chocolate chip oat biscuit recipe
Preheat oven to 180°C (fan 160°C). Line two trays with parchment.
Melt butter, sugar, and syrup together in a pan until smooth.
Remove from heat and leave to cool a little otherwise the chocolate chips will melt at the next stage
Stir in flour, bicarbonate of soda, oats, and chocolate chips to your cooled wet mix
Roll dough into walnut-sized balls, flatten slightly, and place on trays.
Bake for 14–16 minutes until golden and crisp. If you plan on filling with caramel and topping with chocolate, whilst the biscuits are still hot and soft, make an indentation in the middle before they start to firm up.
If you want a softer style biscuit bake for 14 minutes, for more of a crunch - go for 16 minutes
Cool for 5 minutes on trays before transferring to a wire rack.
Once the biscuits have cooled and firmed up, add a little of the caramel to the middle of each one.
Melt your chocolate in a bowl over warm water and spoon a little over each biscuit.
Gently spread the chocolate to give an even covering and allow to cool.
Let them cool fully on a wire rack before storing.
Even slight warmth = steam = soggy biscuits later.
Store in a metal tin (old-school biscuit tin) or a glass jar with a good seal.
Plastic tubs trap a little more moisture, which can soften them.
If stacking, place a sheet of baking parchment between layers to stop them sticking together.
Add a few grains of uncooked rice in a little muslin bag / coffee filter, or use a food-safe silica gel pack — this absorbs excess moisture.
Don’t let it touch the biscuits directly, just tuck it in the corner of the container.
Pop biscuits back in the oven at 160°C for 5 minutes, then cool again on a rack — they’ll crisp back up.
Stored right, your batch should last about a week with a good crunch (if they don’t all get eaten first ).
32 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.