Crunchy Oat Biscuits Recipe From Perfect Parties

These crunchy oat biscuits make for a great tea time treat. If you want to keep them healthy for lunch box snacks then leave the chocolate topping off the biscuits. Head straight on to the recipe

Crunchy Oat And Chocolate Biscuits – Extracted From Perfect Parties, Janet Kohler (Struik Lifestyle)

The words crunchy and oats take me back to when I spent time at my grandmother’s house. She made the best ever crunchies, and one day I will perfect her recipe so that I can share it. Not that there was anything wrong with her recipe, but she never wrote it down and I am making it from taste memory. I could not resist trying this recipe as part of my review of the book but it had its own shortcomings. I do not have teaspoon measures that work out 8mls so kind of fudged it, with half being 4mls and as I made half the recipe I measured 5mls and took out a bit. The method tells me to combine well and knead a little. But, the dough was too gooey to knead so I skipped that part. I was instructed to bake for 20–30 minutes which I felt was too wide a range. I can totally understand a 5 minute range, but not more than that! I went back to the oven every couple of minutes and then guessed how baked it should be looking at the colour on top. For me this is extremely frustrating as my oven turns off after the time is up, so needed to be restarted each time I went and had a look. The chocolate topping has a plus/minus quantity for the milk which is frustrating. How much is less or more? What consistency was I meant to achieve? And surely salted butter changes the flavour profile? I always use unsalted butter and add a pinch of salt if necessary for recipes that call for salted butter. But despite the frustrations with this recipe, these crunchy oat biscuits will make another appearance in my kitchen soon, with a few adaptations.

Crunchy Oat Biscuits

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Recipe For Crunchy Oat Biscuits

These are sweet and crunchy and make a great treat.
Recipe Category: Baking

Ingredients

for the biscuits

  • 115 g butter
  • 50 g sugar I used fructose
  • 60 g desiccated coconut
  • 20 g rolled oats
  • 105 g flour
  • 1 pinch of salt
  • 7.5 mls cocoa powder
  • 4 g baking powder

for the chocolate topping

  • 25 mls milk
  • 7 g butter
  • 130 g fructose
  • 15 mls cocoa powder
  • 2.5 mls vanilla extract

Method

for the biscuits

  • Preheat the oven to 180° Celsius
  • Place the butter into a glass bowl
  • Melt in the microwave
  • Add the sugar and stir until dissolved
  • Add the coconut and oats and stir to combine
  • Sift in the flour, salt, cocoa powder and baking powder
  • Mix until thoroughly combined
  • Line a loaf tin with baking paper, leaving handles hanging over the edges
  • Place the dough into the tin and level using the back of a spatula
  • Place into the oven and bake for 25 minutes
  • Remove and leave to cool in the tin slightly while you make the topping

for the chocolate topping

  • Place all of the ingredients into a small sauce pan
  • Bring to a boil over a medium temperature, stirring until the fructose has dissolved
  • Remove from the heat once boiled and stir well to combine
  • Pour over the biscuit getting it to spread as evenly as possible
  • Leave to cool slightly and then cut into squares
  • Leave to cool completely before removing from the tin

Notes

I made half of the recipe so used a loaf pan. Use a square pan if you double this recipe.

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

What I blogged November 9:

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