Chocolate Oat Cookie Sandwiches with Bourbon Chocolate Ganache

, from Issue #66. May, 2016
Photography by Manja Wachsmuth.
Chocolate Oat Cookie Sandwiches with Bourbon Chocolate Ganache

What could be better than one chocolate biscuit? How about two wafer-thin chocolate biscuits sandwiched with chocolate ganache. 


1 cup rolled oats
100 grams butter, at room temperature
½ cup packed brown sugar
½ cup caster sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract with star anise (I used Equagold)
1 cup plain flour
½ teaspoon baking powder

½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon Chinese five-spice powder
150 grams dark chocolate, chopped (Whittaker's 62% Cocoa Dark Cacao)
Bourbon Chocolate Ganache, recipe below 

Bourbon Chocolate Ganache
¾ cup cream
225 grams dark chocolate, chopped (Whittaker’s 62% Cocoa Dark Cacao)
2 tablespooms butter
1 tablespoon bourbon


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.