Wednesday, 24 July 2013

Double Salted White Chocolate and Oat Cookies.

You may not think it from just a glance, but these, I think, are mighty fancy cookies. Like Coco Chanel, they've taken off their extra accessories at the door to allow their understated chic-ness to do all the talking. That's right...I just compared Coco Chanel to cookies.

Think of the salt ('double' because there's table salt IN the cookies and sea salt ON them) as diamonds and the white chocolate as pearls tumbling down their back a la Coco. And all the rest is a little black dress. Nothing frilly...just taste.

They're the sort of biscuits, no sorry cookies...because they're big and bendy...that you could serve for a dessert with coffee. If you're a dinner party type that is. 

Or if you're feeling less fancy you could do what I did last night and use them to make ice cream sandwiches...can't quite imagine a Parisian fashion Goddess doing as such but I live in Fife, it's not quite the same. With Love and Cake.

Salted White Chocolate and Oat Cookies.
From a recipe

A few notes:
  • You could very happily change the chocolate here...super dark would be fab.
  • This makes a fair amount of cookies, and they spread out a lot on baking, so you'll need lots of space on your baking sheet. I therefore find it easiest to bake in batches...but you could use multiple baking sheets and swap their positions in the oven around half way through baking.
  • Use the best white chocolate you can justify...Green and Blacks is my fav.
Makes 20-24
You will need

a baking sheet, greased

200g butter, at room temperature
200g caster sugar

1 egg
1 tsp vanilla extract
130g plain flour
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp table salt
55g soft brown sugar
210g oats
180g best white chocolate, roughly chopped
sea salt

  • Preheat your oven to 180°c.
  • Cream together the butter and caster sugar until pale and fluffy.
  • Beat in the egg and vanilla extract.
  • Gently stir in the flour, baking powder, bicarbonate of soda, table salt and brown sugar until fairly well combined.
  • Tumble in the oats and and chocolate and stir in until evenly will look like you're adding loads and that you'll never stir it all in, but keep going and you will.
  • Pull off pieces of dough, about 1 tablespoon at a time, and roll it into a ball in your palms.
  • Flatten a little as you place them on your baking sheet, leaving enough space for each one to at least double in size...for me this means baking in batches (see note).
  • Sprinkle each little patty with a good pinch of sea salt before baking for 13-16 minutes....look for them to reach a pale gold colour if you want them to remain a bit bendy when cooled. This will mean they are very soft straight out of the oven so leave them to firm up for a few minutes on the baking tray before carefully transferring to a wire rack to cool completely.

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