Sunday, 24 February 2013

Chocolate Oaties

Emily really likes the Cadbury's Brunch Bars that we get here. They're basically an oaty bar with a layer of chocolate on the base.  I was going through magazines, trying to clear them out, when I came across this recipe and thought it would be worth a try.


Makes 16

125g  (4oz) butter, plus extra to grease
125g  (4oz) self raising flour
125g  (4oz) light brown soft sugar
125g  (4oz) porridge oats
0.5tsp bicarbonate of soda
1Tbsp golden syrup
125g  (4oz) milk or plain chocolate, melted

Preheat oven to 180C, Gas mark 4 and lightly grease two baking sheets. I used baking parchment instead.
In a large bowl, mix together the flour, sugar, oats and soda. Set aside.
In a small pan, melt butter and golden syrup. Add to the dry mixture and combine.
Divide mixture into 16 and squeeze each portion into a ball.
Arrange on the baking sheets, spacing apart, and squash down a little.
Bake for 15 - 18 minutes until golden.
Leave to cool for 3 minutes on the trays, then transfer to a wire rack to cool completely.
Melt the chocolate in a heatproof bowl over a pan of barely simmering water (or microwave on full power in a glass bowl for 20 second bursts).
Using a pastry brush, pain half of each biscuit, on the top and bottom, with chocolate.
Alternatively, drizzle the chocolate liberally over biscuits.
Transfer biscuits to a wire rack and allow to set before serving.

Biscuits will keep in an airtight container for up to a week. (However, I doubt they'll last that long - ours were gone within a couple of days!)

If you make this recipe, I hope you enjoy :)

My brother-in-law has just given me a flapjack (crunchie) recipe very similar but which includes coconut and chopped nuts. I'm making that today and will let you know how they turn out.