What a delicious and filling biscuit these are. With both cocoa and choc chips, you get a lovely hit of chocolate and the rolled oats give great texture. They are almost like a chocolate chip Anzac biscuit. Such an easy thing to make in the CC.
DOUBLE CHOCOLATE OAT BISCUITS
1 cup butter, diced and very soft
1 cup caster sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp bicarb soda
1 1/2 cups plain flour
1/4 cup cocoa powder
3 cups of rolled oats
1/4 tsp salt
1 cup of choc chips plus extra to decorate
1. Preheat oven to 160 degrees. Line a baking tray with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Select Pastry P1 Time 1 minute.
4. Roll balls slightly bigger than a walnut. Place on tray and press gently to flatten.
5. Use extra choc chips to decorate each biscuit.
6. Bake for 10-12 minutes. 10 minutes for a softer chewier result. 12 minutes for a firmer, crisper biscuit.
7. Remove from oven and allow to cool on the tray for 5 minutes before placing on a cooling rack kto finish cooling.
NOTE - For a vegan version change the butter to Nuttelex and replace the eggs with 1/2 cup of bought or homemade apple sauce.
1. Preheat oven to 160 degrees. Line a baking tray with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Select Pastry P1 Time 1 minute.
4. Roll balls slightly bigger than a walnut. Place on tray and press gently to flatten.
5. Use extra choc chips to decorate each biscuit.
6. Bake for 10-12 minutes. 10 minutes for a softer chewier result. 12 minutes for a firmer, crisper biscuit.
7. Remove from oven and allow to cool on the tray for 5 minutes before placing on a cooling rack kto finish cooling.
NOTE - For a vegan version change the butter to Nuttelex and replace the eggs with 1/2 cup of bought or homemade apple sauce.
This is a test.
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