Chocolate Oat Cakes (Scotland)

 

From Food Network Kitchens

 

These are our take on the classic British digestive biscuit. We

added chocolate to highlight the richness of the oats, and

hazelnuts for texture and crunch. We love that they aren't too

sweet, making them the perfect match for afternoon tea. Baking

them in muffin tins gives them a gorgeous tea-cake shape, but

they're also delicious as drop cookies.

 

1/4 cup hazelnuts, finely chopped

2/3 cup all-purpose flour

1/3 cup Dutch-process cocoa powder

1/4 cup wheat germ

1/2 cup rolled old-fashioned oats

1/2 teaspoon freshly ground cardamom

1/4 teaspoon ground cinnamon

1/8 teaspoon fine salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

2 large egg yolks

 

Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini

muffin liners, or set out 20 mini muffin liners on a baking

sheet. Lightly spray liners with nonstick spray and sprinkle the

hazelnuts into the bottom of each muffin liner.

Whisk the flour, cocoa, wheat germ, oats, spices and salt

together in a medium bowl.

With an electric mixer on medium speed, beat the butter and

sugar in another bowl until combined, about 2 minutes. Add the

egg yolks and beat together. Add dry ingredients and mix until

just combined.

Scoop a tablespoon of dough (about 3/4 ounce) into the mini

muffin tins or liners, on top of the nuts. (Alternatively, drop

heaping tablespoons of the dough onto a parchment-lined baking

sheet and top with chopped nuts.) Bake until the cookies are

cooked through and nuts are toasty, about 15 minutes (drop

cookies will bake slightly faster). Transfer cookies to a rack

to cool. Serve.

Busy baker's tips: Store in an airtight container for up to a

week. Freeze formed dough in cups for up to 1 week. Baked

cookies can also be frozen for up to 2 weeks.

" In the darkness, there is wonders of light
that cannot be seen with the human eye "
-Sugar
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