Chocolate Oat Crisps with Bourbon Chocolate Ganache
Photography by Claire Aldous.
What could be better than one chocolate biscuit? How about two wafer thin chocolate biscuits sandwiched with chocolate ganache!
INGREDIENTS
Chocolate Oat Crisps
1 cup rolled oats
100 grams butter at room temperature
½ cup packed brown sugar
½ cup caster sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract with star anise
1 cup plain flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground Chinese 5 spice
150 grams dark chocolate, chopped
Bourbon and Chocolate Ganache
¾ cup cream
150 grams dark chocolate, finely chopped
1 tablespoon butter
1 tablespoon Bourbon
METHOD
Chocolate Oat Crisps
Preheat the oven to 170˚C.
Put the oats in a food processor and grind finely then tip into a bowl.
Beat the butter and both sugars until light and fluffy. Beat in the egg, milk and vanilla extract.
Combine all the remaining ingredients with the oats then add to the butter mixture. Beat gently until everything is well combined.
Place tablespoons of the mixture on a lined baking tray and using a fork, flatten to about 8 cm circles, leaving 3–4 cm between each biscuit. I cook 9 biscuits per tray. Bake for 9–10 minutes until a good golden colour, turning the trays for even browning if necessary. Cool on the trays for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough to make 22 biscuits.
Spread half of the biscuits with ganache and sandwich with the remaining biscuits. Makes about 11 doubles
Chocolate and Bourbon Ganache
Put the cream in a small saucepan and bring to just below boiling point. Take off the heat and add all the remaining ingredients. Leave for 2 minutes then whisk until smooth.
Cool then refrigerate until a spreadable consistency.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!