WOMAN'S OWN|June 01, 2020
It’s easier than you might think to make this British classic
You will need
✽ 100g wholemeal plain flour
✽ 60g oatmeal
✽ ¼tsp bicarbonate of soda
✽ 75g butter, cubed
✽ 30g light soft brown sugar
✽ 1-2tbsp milk
✽ 200g Belgian milk chocolate, broken into squares
✽ 2tsp vegetable oil
✽ 5cm round cutter
How to do it
1 Put the flour, oatmeal and bicarbonate of soda in a bowl. Rub in the butter, to form crumbs. Add the sugar and just enough milk so that the mixture sticks together. Wrap in clingfilm. Chill for 20 mins.
2 Roll out the dough on lightly floured baking parchment. Stamp out 10 rounds with the cutter. Spread out on parchment-lined baking sheets and chill for 15 mins.
3 Heat the oven to 160C/Gas 3. Bake the biscuits for 12 mins, until firm and beginning to brown. Cool on a wire rack.
4 Melt the milk chocolate with the oil in a heatproof bowl, resting over a pan of simmering water. Spoon the chocolate on top of the biscuits, to cover. Leave for a few minutes to allow the chocolate to firm up slightly, then draw several lines in the chocolate with a cocktail stick, and drag the cocktail stick through the lines to create a gentle feathered pattern.
PREP TIME 20 MINS
COOK TIME 20 MINS
SKILL LEVEL EASY
CALS 300 FAT 17G
SAT FAT 10G
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June 01, 2020