Mary Berry strikes again! This time, I’m adapting her recipe for some short oat biscuits. They are crunchy, and rolling the biscuits in the oats give a great texture to the outside.
The recipe makes A LOT of medium-sized cookies, I got about 36 in total. Great for whipping up for a party or picnic.
I added the chocolate (about a quarter of a square) and ginger, instead of the suggested glace cherry (that was just a bit too vintage, sorry Mary). And I think that worked out well, these biccies are ever so slightly dry, and the chocolate nub just improves the whole thing.
I also decided to do a white chocolate and coconut version, by adding coconut to the oat layer, and using amazing white chocolate with coconut that I picked up on my holidays in France.
I should have known that the white chocolate would melt utterly into the cookie, instead of keeping its shape like the milk and dark chunks.
|A bit splotchy...|
Yes, they're kind of ugly, but still taste goooood!