dark chocolate oatcakes

dark chocolate oatcakes - A little bit moreish and great with a cup of tea.  

My dark chocolate oatcakes are sweet, salty, crisp and deliciously oaty. The addition of

wholemeal flour also gives it a more savoury depth which works well. Think flapjack, meets Hobnob meets digestive - a winning combination in my opinion and 3 of my favourite biscuits in one!

Based on a traditional Nova Scotia oatcake recipe - I have tweaked it a little and come up with the following (very well) tried and tested recipe. Packed with oats and relatively low in sugar and fat these are almost healthy...almost. The original recipe also suggests swapping half of the oil for an equal quantity of apple sauce if you would like to further reduce the fat content.  

These oatcakes are delicious plain, but I have also successfully added other ingredients to the basic recipe. It works really well with a spoonful of fennel or aniseed as well as with dark chocolate chips. I haven't tried it yet but think some finely chopped stem ginger would also be very good in this recipe.  

I hope you give this recipe a try and let me know how you get on.  

Bon appetit! 

makes about 50 small biscuits

preparation time: 5 minutes

cooking time: approx 15 minutes 

ingredients:

1 cup oats

1/2 cup oat bran (or you can use all oats if you don't have oat bran) 

3/4 cup wholemeal flour

3/4 cup plain white flour

1/2 cup brown sugar

1/2 tsp baking soda

3/4 cup oil/vegetable fat (I used rapeseed oil) 

3/4 tsp salt (or to taste) 

1/3 cup dark chocolate chips

1/3 cup cold water (or enough to make a stiff dough)

optional extras:

1 tbsp fennel/aniseed

2 tbsp chopped stem ginger

method:

1. preheat the oven to a moderate temperature - 350f/175c 
2. line some baking sheets with greaseproof/baking paper
3. add all the ingredients to a large mixing bowl and stir until well combined - add only enough water to form a stiff dough
4. roll out to about 1/2 cm thick and cut into circles 
5. bake for about 15 minutes until just slightly changing colour - they will continue to crisp up as they cool. 

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This recipe is also featured on:

Winning recipe on The Guardian's Readers' Recipe Swap: Oats


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