A set of biscuits that find the perfect level between the ratings of hard and soft. With a crispy outer layer coating a gooey chocolate centre, double choc biscuits are a lovely go to treat for the everyday person who already has too much on their plate.
Ingredients 125g butter, softened
2/3 cup of caster sugar
¾ cup of self-raising flour
½ teaspoon of baking powder
¼ cup of cocoa powder
1½ cups rolled oats
½ cup of white chocolate, roughly chopped
¾ cup of milk chocolate, roughly chopped
Preheat the oven to moderate 170°C.
With an electric mixer beat the butter and sugar together until light and creamy.
Crack the egg and lightly whisk it in a cup with a fork before beating into the butter and sugar mix.
To the above mixture add the remainder of the ingredients (except for the chocolate and oats) and mix well with a wooden spoon until there are no floury bits to be seen.
Now add the chocolate and oats and stir again to form a thick paste where both ingredients are evenly spread throughout the mixture.
Lightly grease two baking trays with some melted butter.
Taking approximately a tablespoon of the mixture within your hand, shape it into a rough ball and place it upon a greased tray. Repeat with the rest of the mixture; taking care to place each of the balls at least 2cm apart on the trays to allow for spreading.
With a fork move to each of the balls and press them lightly to flatten.
Bake the biscuits in the oven for 10-12 minutes before taking out to cool. The biscuits should be slightly undercooked when removed as they will continue to crisp up out of the oven.