Oats so simple

THIS basic chocolate treat recipe requires no baking and is super-quick to make, as it’s essentially butter, cocoa and sugar. Make them ahead and keep them in the fridge, as they last for a week or so.

“I tend to make a few batches and flavour them for different tastes, either flavouring the balls as I make them or rolling them in flavoured coverings,” says Bronte Aurell. “Make a large quantity, split the mixture into several batches (I normally do four batches of around 200g each) and flavour each one at the end. I’ve included some favourite variations below, but this recipe is perfect for experimentation.”

INGREDIENTS:

250g, plus 2tbs butter, softened 400g rolled oats

150g icing/confectioners’ sugar 3-4tbs (heaped) cocoa powder 4tbs brewed strong coffee, cooled

1tsp vanilla sugar

METHOD:

1. Place all the ingredients in a mixing bowl and mix until you have a good, uniform mixture. I usually do it in a stand mixer with a paddle attachment, but this isn’t difficult to do by hand.

2. Make equal-sized balls (usually the size of a whole walnut), then roll in your chosen covering (see below), before chilling in the fridge. 3. The traditional treat is rolled in pearl/nibbed sugar, desiccated/dried shredded

Add 1tbsp of raspberry jam/ preserve to 200g of your mixture. Roll in freeze-dried raspberry pieces or chocolate sprinkles.