For me baking is just part of Christmas preparations and since blogging became part of my life (dare I say it) over 8 years ago, and as I was in need of a little choccie fix last week, these were perfect. Very easy. Will keep in the fridge, separated in layers by baking paper…wrap with care, give with love. You will be the fave neighbour, work colleague, friend, nanna, mum, dad ever…what are you waiting for? Get in the kitchen right now. This is Festive Frenzy week…remember?
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 50 Grams rolled oats
- 50 Grams walnuts
- 100 Grams brown sugar
- 50 Grams butter BUY
- 50 Grams cream
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams plain flour
- 120 - 140 Grams chocolate dark, melted BUY
- Garnish with crushed candy cane or candied citrus peel or sugar dragees
- pink salt flakes to garnish BUY
Do
- 1
Place oats and walnuts onto lined baking tray and toast for 8 minutes in cold oven set to 200ºC. Remove and cool slightly. Reduce oven temperature to 180ºC.
- 2
Place into Thermomix bowl and mill 2 sec/speed 8. Remove from bowl and set aside.
- 3
Place sugar, butter, cream and vanilla bean paste into Thermomix bowl and cook 5 min/80ºC/speed 1.
- 4
Whip 1 min/speed 5, scrape down sides of bowl and lid and repeat.
- 5
Add nut mixture and flour into bowl and blend 5 sec/speed 5. Scrape down sides of bowl if needed.
- 6
Dollop mixture using a tablespoon onto lined tray and bake 10 minutes or until golden and just going darker on the edges. They will spread during baking.
- 7
Cool completely.
- 8
Melt chocolate in microwave 2 min/high. Stir with metal spoon or knife. Dip each biscuit into melted chocolate and allow to set a little before scraping a pattern with a fork. Decorate with garnishes of choice. Set in fridge before serving or wrapping.
