Oaty Chocolate Biscuits

Nothing beats a homemade biscuit with the afternoon cup of tea. Traditionally a very British past time to have tea in the afternoon but of course, this pleasure is one we all now enjoy anytime of the day.

My next real question to you is are you a ‘dunker’ or a ‘nibbler’?

Did you know that modern day (biscuit) dunking has its origins from 16th century naval history, but it wasn’t until the 19th century and the emergence of afternoon tea in the early Victorian era, that Great Britain and Ireland began to regard biscuits as something seriously to be dunked in tea; a true British and Irish custom that was later exported around the globe.

Enough of the history lesson, go make a batch and ‘dunk’!

24 + biscuits

15 minutes

20 minutes

170°C

Ingredients

Biscuit dough
250g butter

- softened
3 tbsp condensed milk
60g caster sugar
200g plain flour
185g oats
1 tsp baking powder
Chocolate type
125g white chocolate or 125g dark chocolate

- finely chopped

Instructions

Prepare baking trays:
01 Use flat baking trays lined with non stick baking paper.
Make biscuit dough:
02 Beat butter, condensed milk and sugar together until smooth and creamy.
03 Add oats, flour, baking powder, chopped chocolate (white or dark) and mix all together to form a firm dough.
To bake:
04 Using a teaspoon, measure out handfuls and roll into balls using the palms of your hands. Place on baking tray.
05 With a warmed, slightly wet fork flatten out the biscuit, leaving indentations in the dough.
06 Place in the oven and bake until golden and crisp.
07 Leave to cool on the tray before allowing to further cool on a wrack.
08 Store in an airtight tin.

Notes

Try not to be tempted to pack the raw cookie dough balls too close to each other on the baking tray, as they do spread slightly during cooking, and if you prefer a larger cookie, use a dessertspoon rather than the recommended teaspoon. I like to bake these biscuits with both chocolate types mixed together (approximately 60g each) however, they taste just as yummy when baked with just the one chocolate type.