The mixture was rather dry and I was tempted to add a little milk to moisten it somewhat, but I resisted the urge. I also adjusted the cooking time to 20 minutes.
The result is a very tasty biscuit, which is crisp on the outside, and slightly soft on the inside, with a lovely flavour of cardamom and chocolate.
I reproduce the original recipe and instructions below.
Chocolate Oat Cakes
- 35g hazelnuts, finely chopped
- 100g plain flour
- 50g Dutch-process cocoa powder
- 25g wheat germ
- 45g rolled old-fashioned oats
- 0.5 tsp freshly ground cardamom
- 0.25 tsp ground cinnamon
- 1/8 tsp fine salt
- 110g unsalted butter, softened
- 165g granulated sugar
- 2 large egg yolks
- Preheat oven to 180C/Gas Mark 4. Line 2 mini muffin tins with mini muffin cases, or set out 20 mini muffin cases 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 the dry ingredients and mix until just combined.
- Scoop a tbsp of dough (about 20g) into each mini muffin case, 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 biscuits are cooked through and the nuts are toasty, about 15 minutes (drop biscuits will bake slightly faster). Transfer to a rack to cool.