Back in January I made white chocolate, cranberry and oatmeal biscuits and very nice they were too - sort of cakey but still biscuity! Therefore, when I was looking for another quick biscuit recipe I adapted this one...no point reinventing the wheel.
I replaced the white chocolate with milk chocolate, and the cranberries for fudge chunks. Switching some of the flour for cocoa powder gave a dominant chocolate flavour to the biscuit. The oats added crunch and texture but weren’t as noticeable as in the original version.
They keep like a dream for days on end (and I’m not even lying – I have been restrained in my consumption!) and the texture doesn’t change at all. I loved the way the fudge oozed a little round the edges and crisped up where it hit the baking sheet into almost a crunchy toffee.
150g unsalted butter, at room temperature
150g light brown sugar
100g milk chocolate chips
85g fudge chunks
1 teaspoon bicarbonate of soda
120g porridge oats
170g plain flour
30g cocoa powder
Preheat the oven to 190°C/fan oven 170°C/375°F/gas mark 5.
Line three baking sheets with baking paper.
Beat together the butter and sugar until light and airy – as it’s brown sugar the mix will not whip as light as if caster sugar, but it will turn noticeably paler.
Beat in the eggs gradually.
Stir in the chocolate chips and fudge pieces.
Stir in the bicarb, oats, flour and cocoa powder.
Place rounded teaspoons of mix on the baking sheet leaving approximately 2-3cm between biscuits as they spread as they bake.
Bake for approximately 12 minutes or until the biscuits are golden. I checked them after 10 minutes and turned the tray for the remaining baking time.
Leave to cool on the baking sheets as they are very soft when warm.
When completely cool, store in an airtight container.
Bask in the glory of the wonderful thing you have created.