Chocolate, Peanut Butter & Oat Biscuit Sandwich
Prep
20 min
Cook
8 min
Serves
20
Skill
Vegetarian
Prep
20 min
Cook
8 min
Serves
20
Skill
Reminiscent of a favourite tea-room biscuit, these rich little bites are small but mighty!
Ingredients
For ganache filling
For biscuits
- 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
Nutrition per serving
742 kJ
energy kj
4 g
protein
3 g
saturated fat
1.8 g
dietary fibre
14 g
carbohydrate
7 g
sugars
95 mg
sodium
Method
- 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.
- Preheat oven to 180°C. Line two oven trays with baking paper.
- 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.
- Add flour, oats, and Weet-Bix to the saucepan and stir well. Leave dough to cool 5 mins.
- 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.
- Bake 8 minutes or until golden. Cool completely on pan.
- 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.
For ganache filling
For biscuits
- 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
Nutrition per serving
742 kJ
energy kj
4 g
protein
3 g
saturated fat
1.8 g
dietary fibre
14 g
carbohydrate
7 g
sugars
95 mg
sodium
- 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.
- Preheat oven to 180°C. Line two oven trays with baking paper.
- 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.
- Add flour, oats, and Weet-Bix to the saucepan and stir well. Leave dough to cool 5 mins.
- 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.
- Bake 8 minutes or until golden. Cool completely on pan.
- 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.