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Chocolate, Peanut Butter & Oat Biscuit Sandwich

Serves: 20

Prep: 20

Cook: 8

Reminiscent of a favourite tea-room biscuit, these rich little bites are small but mighty!

Ingredients

For ganache filling

100 g dark chocolate, chopped
2 tsp olive oil
2 Tbs peanut butter, smooth, no added sugar or salt

For biscuits

1/2 cup peanut butter, smooth, no added sugar or salt
100 g margarine
1/2 cup packed brown sugar
1 Tbs golden syrup
1 Tbs water
1/4 tsp salt
1/2 cup wholemeal self-raising flour
1 cup quick oats
2 Weet-Bix™, finely crushed

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Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Step 1
Make the ganache filling: Combine chocolate and olive oil in a small bowl. Microwave in 10 second bursts, stirring regularly, until chocolate is smooth. Stir through the peanut butter. Allow to cool until filling thickens – refrigerate in 10 minute blocks if necessary, stirring well to check consistency each time before cooling further.
Step 2
Preheat oven to 180°C. Line two oven trays with baking paper.
Step 3
In a large saucepan over low heat, combine peanut butter, margarine, sugar, golden syrup, water, and salt. Stir until mixture is smooth. Remove from heat.
Step 4
Add flour, oats, and
Step 5
Scoop dough into prepared trays to make 40 biscuits – approx. 1/2 tablespoon each. Leave a bit of space between biscuits for spreading, and gently flatten the tops with a wet finger.
Step 6
Bake 8 minutes or until golden. Cool completely on pan.
Step 7
Turn half the biscuits over so the bottom is facing up. Spread approximately 1 teaspoon of ganache onto each up-turned biscuit, then sandwich with remaining biscuits. Let set at room temperature, or store in fridge.