There aren’t many things I love more in this world than biscuits. I come from a long line of biscuit lovers. The Lamb Family — we are biscuit people. This particular biscuit is the lovechild of the infamous IKEA Havreflarn and the British Hobnob. Like so many of us on this little island, I get a real hankering for a biscuit in the afternoon, so I’ve fondly named these my 3pm oat biscuits. Flaky, crunchy, chocolatey. Put the kettle on!
3pm Oat Biscuits is a guest recipe by Nicola Lamb so we are not able to answer questions regarding this recipe
Mix together all the dry ingredients in a bowl, then rub the cold cubed butter into the dry ingredients.
Once the melted butter has cooled down, mix in the malt vinegar. Pour the butter/vinegar mix into the dry ingredients and mix together to form a dough.
Squash the biscuit dough in between two sheets of baking paper and roll it out to about 2mm thick. You want it to be quite thin as you will be sandwiching the biscuits together later and so two biscuits actually = one biscuit in this case.
Let the biscuit dough chill for about 20 minutes in the fridge. You want it to be pliable but chilled. Line a large, flat baking tray with baking paper. Cut out the biscuits and place them on the tray. I use a 6cm fluted cutter — they will weigh around 10g each. You can squash all of the offcuts together and re-roll ad infinitum!
Bake at 195°C/175°C fan for around 10 minutes. If the biscuits aren’t golden by then, leave them in for 1 minute longer at a time. Allow to cool completely on a cooling rack before sandwiching with chocolate.
As the biscuits are cooling down, melt your dark chocolate over a bain-marie until liquified. Put a teaspoon (ish) of cooled chocolate onto a biscuit — you can spread it a little bit to the edges to encourage the chocolate to ‘squish’ out of the edges when you sandwich it with another biscuit. If the chocolate doesn’t splurge out of the edges a bit, add a little more chocolate! Repeat with the other biscuits and melted chocolate.
Now leave to set and chill. I put mine in the fridge because I am impatient. You now officially win 3pm. Keep your biscuits in an airtight container for up to 5 days.
Additional Information
20 mins - Mix biscuit dough
25 mins - Roll & chill
20 mins - Cut & bake
30 mins - Cool
30 mins - Sandwich with chocolate. Leave to set
Total: 2 hrs 5 mins
Try This Tip
Baking Ingredients At Room Temperature
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