Chocolate Oat Cookie Sandwiches with Bourbon Chocolate Ganache

Preheat the oven to 170°C fan bake.

Put the oats in a food processor and grind finely then tip into a bowl.

Beat the butter and both sugars for 5 minutes. Beat in the egg, milk and vanilla extract.

Combine all the remaining ingredients with the oats then add to the butter mixture. Beat gently until everything is well combined.

Place tablespoons of the mixture on a lined baking tray, I cook 9 biscuits per tray, and with damp fingertips, flatten to about 7cm circles, leaving 3–4 cm between each biscuit.

Bake for 9–10 minutes until a good golden colour, turning the tray for even browning. Cool on the trays for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough to make 22 biscuits.

To assemble: Spread half of the biscuits with ganache and sandwich with the remaining biscuits. Makes about 11 

Bourbon Chocolate Ganache

Put the cream in a small saucepan and bring to just below boiling point. Take off the heat and add the remaining ingredients. Leave for 1 minute then whisk until smooth. Cool then refrigerate until a thick and spreadable consistency.