Caramel Currant Oat Crisps
A chewy, lacey cookie that is sandwiched together with a Port buttercream!
Ingredients
Cookie Ingredients:
- ⅔ cup unsalted butter
- ⅓ cup sugar
- ⅓ cup brown sugar
- ¼ cup all purpose flour
- ¼ tsp salt
- 2 Tbsp Lyle's Golden Syrup or honey
- 2 cups oats old fashioned
- ⅓ cup currants
- 2 Tbsp Port
Filling Ingredients:
- ¼ cup butter softened
- 1 ¾ cup confectioner's sugar
- 1 Tbsp Port (to taste)
Instructions
Cookies:
- Preheat oven to 375º F (190 º C).
- Place butter in medium saucepan over low heat, then add sugars and stir until butter has melted
- Add the flour, salt, Golden Syrup or honey, oats, currants and stir well. Remove from heat and add the Port and mix well.
- On a silicone or foil-lined cookie sheet, drop half-teaspoonfuls of the mixture onto the tray, flattening a little and shaping into a round form, about 3" apart
- Bake for about 5 to 7 minutes or until edges are golden brown. Remove from oven and let cool on tray until firm.
- Remove cookies from sheet using a metal spatula (or peel from foil), and place on cooling rack to cool completely.
Port Buttercream Filling:
- Cream all ingredients together until a smooth consistency is reached.
- Spread a thin layer of buttercream onto the bottom of the caramel currant oat crisps, and sandwich with another similar sized cookie. Store caramel currant oat crisps in an airtight tin until ready to use. Then sandwich together just before serving.
Notes
- Use quality ingredients for the best results.
Nutrition
Serving: 1 cookie | Calories: 272kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 72mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 378IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
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