SALTED OAT AND CHOCOLATE COOKIES

MAKES 10-12

PREP + COOK TIME: 50 MIN (PLUS COOLING)

Bitter chocolate and a good pinch of salt in these chewy oat biscuits bring a savoury counterpoint to the milk chocolate filling. If you prefer a less chewy texture, bake them for a little longer. The biscuits and filling will keep separately for up to a week, but it’s best to fill them on the day you want to eat them.

• 170g butter, melted and cooled

• 220g (1 cup) brown sugar

• 110g (½ cup) caster sugar

• 1 tsp vanilla extract

• 1 egg

• 1 egg yolk

• 300g (2 cups) plain flour

• 120g rolled oats

• ½ tsp baking powder

• 200g chocolate (70% cocoa solids), coarsely chopped

MILK CHOCOLATE GANACHE

• 110g (½ cup) caster sugar

• 2 tsp lemon juice

• 200ml pouring cream

• 400g milk chocolate, finely chopped

1. For the milk chocolate

ganache, stir the sugar, lemon juice and 40ml water in a saucepan over medium-high heat until the sugar dissolves. Brush down the sides of pan with a wet pastry brush to remove sugar crystals, bring to the boil and cook without stirring but swirling the pan occasionally until a dark caramel forms (3-4 minutes). Remove from the heat, add the cream and stir to combine. Add the chocolate, return to the heat and stir continuously until smooth. Refrigerate until firm.

2. Preheat the oven to 180°C. Beat the melted butter, sugars and vanilla until well combined (2-3 minutes). Add the egg and yolk, and beat until pale and creamy. Stir in the flour, oats, baking powder and 1 tsp sea salt flakes, then stir in the chocolate. Spoon heaped tablespoonfuls of the mixture onto oven trays lined with baking paper, leaving 5cm between each spoonful to allow for spreading. Flatten slightly, scatter with a little extra salt, then bake until the edges are golden (6-8 minutes). Cool completely on trays, then store in an airtight container for up to 2 days.

3. Soften the ganache briefly at room temperature, then spread thickly over half the biscuits. Sandwich with the remaining biscuits and serve.