Servings: 6 | Preparation time: 10 minutes | Cooking time: 25 minutes
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup of British Class demerara style brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups of British Class quick oats
- 1/2 tsp of salt
- 2 tbsp of water
- 1 cup chopped dark chocolate
Directions
1. Preheat oven to 350°F.
2. In a stand mixer, cream butter and British Class Brown Sugar until light and fluffy (3–4 minutes).
3. In a separate bowl, mix flour, quick rolled oats, and salt. Add to the butter mix in 3 parts, beating after each. If dry, add up to 2 tbsp water until dough forms.
4. Roll dough between two sheets of parchment to ¼-inch thick. Remove top sheet and cut into 3-inch circles. Place on baking sheet (yields ~12 oatcakes).
5. Bake 15–20 minutes until lightly browned at edges. Cool 2–3 minutes on tray, then transfer to racks.
6. Melt dark chocolate and dip half of each oatcake. Let set on parchment or a rack.
7. Enjoy!
Chocolate Oatcakes Recipe Card
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