Step back in time with a biscuit that feels like a warm hug from the past! Our Chocolate Oat Sandwich Biscuits are a delightful nod to a classic British treat, perfect for making any tea break feel a little more special. Imagine a wonderfully crisp yet chewy oat biscuit, packed with toasted coconut and rich cocoa, sandwiched together with a dreamy, creamy chocolate filling. While they’re absolutely divine as is, feel free to get creative with a white chocolate or salted butterscotch filling. Or, for the ultimate simple pleasure, enjoy them solo and dunk them straight into a hot cuppa. Pure bliss!
Ingredients
• (Makes 10)
• For the Biscuits
• 75g / ¾ cup rolled oats
• 2 tbsp desiccated coconut
• 220g / 1 ¾ cups self-raising flour
• 1 tbsp bicarbonate of soda
• 80g / ⅓ cup granulated sugar
• 2 tbsp cocoa powder
• 1 pinch sea salt
• 150g / ⅔ cup unsalted butter, softened
• 100g / ⅓ cup golden syrup
• For the Chocolate Filling
• 100g / 7 tbsp unsalted butter, softened
• 50g / ¼ cup full-fat cream cheese, room temperature
• 100g / 1 cup icing sugar, sifted
• 50g / ½ cup cocoa powder, sifted
Instructions
1. Toast the Oats & Coconut: Preheat your oven to 165°C / 145°C fan / gas mark 3. Spread the oats and coconut on a baking tray and toast for 15–20 minutes until golden, turning occasionally to ensure they cook evenly. Set aside to cool completely.
2. Prep for Baking: Reduce the oven temperature to 140°C / 120°C fan / gas mark 1. Line two large baking trays with baking parchment.
3. Make the Biscuit Dough: In a large bowl or the bowl of a stand mixer, combine the cooled toasted oats and coconut, self-raising flour, bicarbonate of soda, sugar, cocoa powder, and salt. Add the softened butter and golden syrup and beat until a cohesive dough forms.
4. Shape and Bake: Roll the dough into 20 equal-sized balls (about 1 heaped tablespoon each). Place them on the prepared baking trays, leaving plenty of space between them to spread. Bake for 25–30 minutes, rotating the trays halfway through for an even bake.
5. Cool the Biscuits: Let the biscuits cool on the trays for a few minutes before carefully transferring them with a palette knife to a wire rack to cool completely.
6. Whip Up the Filling: While the biscuits cool, beat the room temperature butter and cream cheese in a large bowl until smooth. Sift in the icing sugar and cocoa powder, and beat again until light, fluffy, and fully combined.
7. Assemble the Sandwiches: Once the biscuits are completely cool, turn half of them over. Spread a generous layer of the chocolate filling on the flat side of each, then gently press another biscuit on top to create a sandwich.
Nutritional Information
• Serving Size: 1 sandwich biscuit
• Calories: 410 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 23g
• Sugar: 28g
Pro Tips
• Toasting the oats and coconut is a crucial step for a deep, nutty flavour – don’t skip it!
• Ensure your butter and cream cheese are at true room temperature for the filling to prevent a lumpy texture and achieve a silky-smooth buttercream.
• Allow the biscuits to cool completely before filling. A warm biscuit will melt the buttercream, causing it to ooze out the sides.
• For perfectly uniform biscuits, use a small ice cream scoop to portion out the dough balls.
FAQ
Q: Can I make these chocolate oat biscuits vegan
A: Yes, you can easily adapt this recipe to be fully vegan. For the biscuits, substitute the unsalted butter with a dairy-free block butter alternative. For the creamy chocolate filling, use a combination of vegan block butter and a good quality vegan cream cheese. All other ingredients are typically vegan-friendly, but always check the labels.
Q: How can I make this recipe gluten-free
A: To make these biscuits gluten-free, swap the self-raising flour for a gluten-free self-raising flour blend. It’s also crucial to use certified gluten-free rolled oats to avoid any cross-contamination with wheat during processing.
Q: How should I store these vegetarian sandwich biscuits
A: Store your completed Chocolate Oat Sandwich Biscuits in an airtight container at room temperature for up to 3 days. Because the filling contains cream cheese, if your kitchen is very warm, it’s best to store them in the fridge to keep the filling firm. They will last up to a week in the fridge.
Q: What can I use if I don’t have golden syrup
A: If you can’t find golden syrup, light corn syrup is the best substitute for a similar texture. Maple syrup or agave nectar can also be used, though they will add a distinct flavour to your vegetarian biscuits. Ensure you use a liquid sweetener for the correct dough consistency.
