Cookies & biscuits · Original adaptation
Quick Chocolate Oat Biscuits Recipe
Crisp-edged oat biscuits with a simple dark-chocolate cap, keeping the familiar oat-and-chocolate idea while leaving the technical's caramel and feathered tempering for another day.
Inspired by The Great British Bake Off, Season 16, Episode 2
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Bake it at home
Quick Chocolate Oat Biscuits
- Prep
- 20 min
- Bake
- 14 min
- Total
- 34 min
- Makes
- 12 biscuits
Ingredients
- 100 g rolled oats
- 90 g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon fine salt
- 100 g unsalted butter, softened
- 55 g light brown sugar
- 35 g caster sugar
- 1 tablespoon golden syrup
- 1 tablespoon whole milk
- 120 g dark chocolate, chopped
- 15 g white chocolate, chopped
Method
Heat the oven to 180 C, or 160 C fan, and line two baking sheets. Pulse half the oats briefly so they are coarse rather than powdery, then combine them with the remaining oats, flour, bicarbonate of soda, and salt.
Beat the butter and both sugars until smooth. Beat in the golden syrup and milk, then stir in the dry mixture until no flour remains.
Divide the dough into twelve equal balls. Space them well apart on the sheets and flatten each to a disc about 7 mm thick.
Bake for 12 to 14 minutes, rotating the sheets once, until the edges are golden and the centres are set. Leave on the sheets for 5 minutes, then cool on a rack.
Melt the dark chocolate and spoon a thin cap over each cooled biscuit. Melt the white chocolate, drizzle narrow lines over the dark chocolate, and drag a cocktail stick through the lines for a loose feathered finish. Leave to set.
From the episode
Biscuits
This adaptation starts from the episode's biscuits brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
