Chocolate Oat Crisps with Bourbon Chocolate Ganache

Chocolate Oat Crisps

Preheat the oven to 170˚C.

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

Beat the butter and both sugars until light and fluffy. 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 and using a fork, flatten to about 8 cm circles, leaving 3–4 cm between each biscuit. I cook 9 biscuits per tray. Bake for 9–10 minutes until a good golden colour, turning the trays for even browning if necessary. Cool on the trays for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough to make 22 biscuits.

Spread half of the biscuits with ganache and sandwich with the remaining biscuits. Makes about 11 doubles

Chocolate and Bourbon Ganache

Put the cream in a small saucepan and bring to just below boiling point. Take off the heat and add all the remaining ingredients. Leave for 2 minutes then whisk until smooth.

Cool then refrigerate until a spreadable consistency.