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Butterscotch Dipped Oatcakes with Dark Chocolate and Maldon Salt

Butterscotch Dipped Oatcakes with Dark Chocolate Drizzle

These Butterscotch Dipped Oatcakes feature hearty and thick oatcakes dunked in a rich butterscotch frosting accented with a drizzle of dark chocolate and a sprinkle of crunchy finishing salt.
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Prep Time 30 minutes
Cook Time 20 minutes
Drying Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

For the Oatcakes
  • 2 cups old-fashioned rolled oats
  • 1 cup whole wheat flour
  • ¾ cup light brown sugar
  • 1 tsp salt
  • ¼ tsp baking soda
  • ¾ cup unsalted butter cold, cut into cubes
  • ¼ cup boiling water
For the Butterscotch Frosting
  • ½ cup unsalted butter
  • ¾ cup light brown sugar
  • 4 tbsp whole milk divided
  • 1 tsp vanilla extract
  • 2 cups confectioner's sugar sifted
To Finish
  • 1 cup dark chocolate chips
  • Maldon salt for sprinkling

Equipment

  • 1 Large baking sheet
  • 1 Large skillet

Method
 

For the Oatcakes
  1. Preheat the oven to 350°F. Line a large baking sheet with a silicone mat or parchment paper. Set it aside.
  2. Place oats, flour, sugar, salt, and baking soda in a large bowl. Whisk to combine. Add the butter, and using your fingers or a pastry cutter, rub or cut the butter into the dry ingredients until it resembles a coarse meal.
    2 cups old-fashioned rolled oats, 1 cup whole wheat flour, ¾ cup light brown sugar, 1 tsp salt, ¼ tsp baking soda, ¾ cup unsalted butter
  3. Pour in the recently boiled water and stir until a dough starts to form. Lightly knead the dough until it can be formed into a ball.
    ¼ cup boiling water
  4. Dust a surface generously with flour and place the dough in the center. Dust the top of the dough with flour and coat a rolling pin in flour. The dough will be sticky. Roll the dough out to 1/2 to 1/4 inch thickness depending on how thick you want your finished oat cakes to be. **
  5. Using a biscuit cutter, punch out the oatcakes and arrange them on the prepared baking sheet. Transfer to the oven and bake until golden, about 12-15 minutes. Transfer the oatcakes to a cooling rack and let cool completely.
For the Butterscotch Icing
  1. While the oatcakes are cooling, melt the butter in a large skillet until foamy. Whisk in the brown sugar and cook for a minute or two. Pour in half of the milk and whisk until the bubbling subsides.
    ½ cup unsalted butter, ¾ cup light brown sugar, 4 tbsp whole milk
  2. Pour the butterscotch into a large bowl. Add the vanilla and the icing sugar and whisk until smooth. Add as much of the remaining milk as you need to reach the desired consistency.
    1 tsp vanilla extract, 2 cups confectioner's sugar
  3. Dunk half of each oatcake in the frosting. Leave the oatcakes to dry on a baking sheet lined with parchment paper. The oatcakes should no longer be tacky after 30 minutes.
To Finish
  1. Place the chocolate in a bowl and microwave it in 30-second bursts. When most of the chocolate is melted, take it out of the microwave and stir until the remaining chips melt.
    1 cup dark chocolate chips
  2. Pour the chocolate into a small piping bag and cut the very tip of the tip off. Drizzle the oatcakes with the dark chocolate and immediately sprinkle with the salt. Let dry for 30 minutes before serving.
    Maldon salt

Notes

** A thinner oatcake has a crisp quality while a thicker oatcake tends to be chewier.