Chocolate chip oat biscuits
- 150 grams Rolled oats
- 150 grams Self raising flour
- 150 grams Caster sugar
- 150 grams Unsalted butter
- 2 tablespoons Golden syrup (or treacle)
- 2 tablespoons Milk
- 3/4 cup Chocolate chips
- Measure and mix all dry ingredients into a bowl.
- Measure butter and golden syrup into a saucepan and melt on stove top or in the microwave.
- Stir the melted butter into the dry ingredients and mix well.
- Prepare your lined tray. Roll dough into balls and flatten. This is much easier with your fingers because the chunky mix spreads oddly with a fork.
- Bake in a preheated 175*C oven for 12-15 minutes. This mix makes approx 28 biscuits but depends on the size you've rolled the balls. Cool on a wire rack.
This is a new to me recipe out of the sunday paper by chef Matt Moran. The original recipe called for half dipping in melted chocolate. I changed this by adding in chocolate and white chips to the dough as that's what I had in the pantry so the above amount is my guess work. These are a nice tasting simple biscuit but they left you with buttery fingers. Next time I will try margarine and maybe 20grams less shortening than this original recipe says. I'm also not sure on why 2 tablespoons of milk, I didn't think it made a difference to my ability to mix this all together and it's only 2 tablespoons so I'll leave that ingredient up to you. I will make these again and will add chocolate chips and chopped macadamia nuts. Like most biscuit recipes you can use sultanas or almonds or sunflower and sesame seeds or any flavoured chips or ... as mix ins. I liked the sound of this recipe for the ease of remembering the ingredients measured. Golden syrup is a lighter tasting and lighter coloured treacle, those options are up to you but you could also use honey. If all else fails and you decide when cooked they are too buttery for you, these broken/blitzed up would make a fantastic crumble topping for stewed or baked fruit. Freezable.