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| All images / Mike Ahern |
Contrast Crunch Biscuit Dips
Late one afternoon this week and with the sun still shining, I rushed home in the mood for a bake-off! After a hard day's work, I love to sink into the sofa with a cuppa but sometimes those precious moments of unwinding just need that little something extra...
These biscuits are thin, crunchy and utterly delicious! Feel free to dunk in your tea or simply savour the flavours and textures on their own. The rolled oats create a lovely biscuit crunch texture, whilst the contrasting silky smooth white chocolate adds a touch of decadence to these bite-sized teatime treats.
Ingredients:
1 tsp Nutella
1 tsp treacle
50g rolled oats
45g plain flour
80g unsalted butter
200g good quality white chocolate
1/4 tsp of salt
1 tsp of bicarbonate of soda
1 tsp vanilla extract
125g dark brown sugar
How to make:
Preheat the oven to 170oc/Gas mark 3 & line 2 baking trays with greaseproof paper. Bring the butter to the boil in a saucepan before adding the sugar. Reduce to medium heat and keep stirring until all of the sugar has dissolved. Then reduce the heat to 'low' and add the Nutella and treacle. Once these ingredients have melted, add the vanilla and the bicarbonate of soda. Remove from the heat.
Add and mix in the flour, oats and salt to create a thick fudge-like consistency. Divide the mixture and roll into small balls. Once these are placed onto the baking trays, flatten the balls to a thickness of around 2-3mm and make sure they are spaced approximately 4cm apart. Bake for around 8-10 minutes but keep a close eye on these wafer thin bites as they will burn very quickly!
Remove from the oven and leave to cool. Melt the chocolate and leave this to cool slightly before dipping each biscuit and then allow to set.
