Chocolate Oat Crisps with Bourbon Chocolate Ganache
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.