Recipes

Chocolate Oat Creams

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
100 g Butter, chopped ⅖ cup
60 g Golden Syrup ¼ cup
200 g Rolled Oats 2¼ cups
110 g Raw Sugar ⅖ cup
35 g Laucke Wallaby Flour 2½ tbsp
CHOCOLATE FILLING
150 g Chocolate ⅗ cup
60 g Cream ¼ cup

Method

  1. Preheat oven to 180°C.

  2. Combine butter and golden syrup in a saucepan, stir over heat until butter has melted.

  3. Stir in the remaining ingredients.

  4. Roll rounded teaspoons of the mixture into balls, place about 3 cm apart onto prepared baking trays.

  5. Flatten until 1 cm thick.

  6. Baking time approx 15 minutes or until golden.

  7. Loosen biscuits while warm, and cool on trays.

  8. Sandwich biscuits with the chocolate filling.

  9. Chocolate filling: Combine the chocolate and cream in a double saucepan over simmering water until smooth. Refrigerate for 1 hour or until spreadable.

  10. Yield approximately 20.

  • Laucke Specialities
  • Yield: Approximately 20
  • Bake: 15 minutes
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