Chocolate Coffee Toffee Oatmeal Biscuits

Oatmeal Biscuits

Wotchers!

Here is the second and final recipe in the sub-series Delicious Biscuits With Unusual Stuff Added To Them and boy is there a lot going on!

We have CHOCOLATE!

We have COFFEE!

We have TOFFEE!

We have ROLLED OATS!

We have ICE-CREAM CONES!

*record-scratch* Wait, what?

Yes! These fabulously crunchy, chewy treats have a bonus texture of crumbled waffle cones mixed in.

They are similar to the Chocolate Chip Cookie of a couple of years ago, but this time with rolled oats.

I have adapted this recipe from one entered into a 2004 baking competition in the US run  by Quaker Oats. A winning entry as it happens, submitted by Paula Marchesi from Lenhartsville, PA. Aparrently 16 years is enough time for both Quaker Oats and the internet to forget whose recipe it is, because the number of versions ‘out there’ without attribution are numerous, and the Canadian Quaker Oats website even calls it “Our Chocolate Coffee Toffee Oatmeal Cookie recipe”.

It’s also interesting that Paula Marchesi from Lenhartsville, PA. pops up all over the place, with her recipes appearing on and in websites, bulletin boards and books, but with zero (that I can find) social media presence. So much so that now I’m wondering whether she’s a real person at all. On one of the recipes she claims to have been cooking for over 50 years, but all her recipes are rather modern. Curiouser and curiouser.

ANYHOO…

These biscuits are wonderfully chewy and crunchy, the sweetness of the chocolate and toffee being tempered with the aromatic bitterness of the espresso coffee. Be warned, though – with all the delicious additions, they are very much in the treat category. In fact they’re just a whisker away from being individually wrapped and sold in the confectionary aisle, so approach with caution. Or at a hundred miles an hour with an open mouth. Your call.

I’d love to be able to fill you in on their keeping qualities, but in this house they keep getting eaten up in no time.

Chocolate Coffee Toffee Oatmeal Biscuits

140g large rolled oats

115g dark or light muscovado sugar
115g unsalted butter, softened
30ml strong coffee (espresso strength) – cooled
30ml beaten egg (½ a large egg)
½tsp vanilla extract
100g wholemeal flour
½tsp salt
¼ tsp bicarbonate of soda

100g butterscotch pieces[1]
100g dark chocolate chips
3 waffle ice-cream cones – crushed

  • Toast the oat flakes. This is optional (the original recipe didn’t), but I think it adds a fabulous nuttiness as well as contributing to the chewiness of the finished biscuits.
  • Sprinkle the oats onto a baking sheet and put into the oven.
  • Turn the oven to 170°C, 150°C Fan.
  • Bake for 15-20 minutes, stirring them every 5 minutes, until lightly golden.
  • Set aside to cool.
  • Cream the butter and sugar together until light and fluffy.
  • Mix in the coffee, egg and vanilla.
  • Fold in the flour, salt, soda and cooled oats.
  • Stir through the remaining ingredients.
  • Portion out in 30g balls and chill for at least 30 minutes.
  • When firm, arrange onto parchment-lined baking sheets and press flat. To get regular-shaped cookies like in the picture, press the balls of dough inside a small, round cookie cutter to keep the edges neat. These biscuits will spread a little in the oven, so leave 3-4cm between them.
  • Heat the oven to 180°C, 160°C Fan.
  • Bake for 13-15 minutes.
  • Allow to firm up on the baking sheets for a couple of minutes before transferring to a wire rack to cool completely. If you want to neaten the edges of any biscuits that have spread themselves a little raggedy, do so now while they’re warm.
  • If you want to sneak a ‘taster’, they are amazing when still a little warm.
  • When completely cold, store in an airtight container.

 

[1] If you don’t have access to these, you could substitute with 100g of crushed Daim bars.


Caramel Popcorn

Caramel Popcorn
Wotchers!

Today, my lovelies, after exhaustive testing, resulting in several sacks of delicious popcorn, I have for you the ultimate guide to making your own caramel popcorn.

Back in my day, of course, we called it toffee popcorn, bought it in a shop/cinema and it was made by ButterkistButterkist(rah-rah-rah!).

Well Butterkist are still going strong, and you can still buy their popcorn, but it is more delicious, customisable and cheaper to make it yourself.

This post is, in fact, the first in a two-part popcorn posting, where I plan on covering the basic method and the range of different-yet-equally-delicious tastes you can achieve just with sugar, butter and syrup, to be followed by Part II in which we look at how to customise your popcorn batches even further, with an eye on the upcoming C-word gifting season.

This popcorn is fantastically crunchy, yet dry to the touch, without a hint of stickiness. It is amazing when freshly made, and lasts up to three weeks if kept in an airtight container. It is an easy treat to make at home, yet different enough to give as gifts, especially if you can tailor the flavours to the giftee’s preferences.

So let’s talk ingredients!

Popcorn

Very straightforward to make, just put a little oil into a lidded pan, add in your popping corn kernels, cover and shake gently over medium heat until the sounds of popping stops.

Oil isn’t compulsory. You can absolutely make popcorn by applying heat alone, either in a pan or in the microwave (in a plain paper bag, twisted over at the top) HOWEVER, the oil helps any flavourings, such as salt, stick. Without oil, the salt (or other flavourings) just freefall through the popcorn and gather in the bottom of the bowl. If you want to reduce the fact content of your caramel popcorn, omitting the oil when popping your corn might be an option you choose.

How much to pop?
The recipe I am giving below is quite generous, and could easily be halved, but for the difficulties that would present in accurately measuring the temperature when boiling the sugar mixture. So rather than making life more complicated that way, it is much easier to adjust the quantity of corn you pop, to give a lighter or more dense covering: popping more corn will make for a lighter covering, popping less will lead to a more comprehensive, thicker coating.

The recipe below strikes a balance by calling for 100g of kernels to be popped. Vary this by choosing a quantity between the extremes given below:

  • Reduce to 75g for complete coverage.
  • Increase to up to 200g for progressively lighter coverage, although anything above 150g gets tricky to coat evenly.

Caramel

After trialling numerous combinations, I have settled on the following recipe as the ultimate caramel recipe, not particularly because it is the best (although it is!), but because of how easily it is adapted and customised. For a start, the caramel is a butterscotch, made by mixing sugar and butter and heating it to the ‘hard crack’ temperature of 150°C. Due to the trickiness of working with boiling sugar, adding some of the sugar in liquid form helps keep it from graining and crystallisation.

Butter: Use it. Unless you’re vegan, in which case, coconut oil can be substituted, with the resulting flavour being thusly affected.

Sugar: Here is where the fun begins, because of all the different types and combinations that can be used. The ones I have tried with this recipe include

  • white granulated
  • white caster
  • Demerara
  • Light brown soft/light muscovado
  • Dark brown soft/dark muscovado

The white sugars are fine for a perfectly acceptable, if slightly one-note caramel, but it is in the rich, dark notes of the brown sugars that your caramel can find real depth of flavour. In the picture at the top of this post, the popcorn on the left was made using demerara sugar, the one on the right a 50:50 mixture of dark and light muscovado sugar.

Other options you may like to try, but which I have not (yet!):

  • Coconut sugar
  • jaggery
  • maple sugar
Treacle Popcorn

Treacle popcorn showing light coverage using the base recipe over 150g popcorn kernels

Syrup

Here again is the opportunity to add flavour to your caramel. The syrups I have tried include:

  • golden syrup
  • Dutch schenkstroop
  • treacle
  • maple syrup

If you want the flavours of the sugars to shine, you could go with bland glucose syrup, which would add sweetness and help prevent crystallisation, and no additional flavours. Golden syrup has a rich but mild flavour, very complementary to the brown sugars. The Dutch schenkstroop adds deeper caramel notes, without the bitterness of treacle, and treacle is the ultimate dark, rich-tasting syrup.

Alternatives you might want to experiment with:

  • glucose
  • agave nectar
  • rice syrup
  • date syrup
  • molasses
  • pomegranate molasses

WARNING: I have not tried these other syrups, but if my experiences with maple syrup are anything to go by, some of them might well act differently to regular sugar syrups. I went through countless (ooh, that’s a lie, because I counted every one and it was seven. SEVEN FAILED BATCHES PEOPLE! *cries for the lost maple syrup*) batches before I got it right. See notes on using maple syrup below.

Salt

Even though salted caramel is very much ‘a thing’, even the most buttery butterscotch benefits from adding a little salt, which gives relief from an unremitting sweetness onslaught.

Caramel Popcorn

There are three stages to caramel popcorn: making the popcorn, coating the popcorn and baking the popcorn. This last ensures the caramel sets to a crisp, crackling coating.

The popcorn

100g popcorn kernels
2-3tbs vegetable oil

  • Pour the oil into a large, lidded saucepan and set it on medium high heat.
  • When the oil is shimmering, add the popcorn kernels and cover with a lid.
  • Shake gently back and forth to keep the kernels moving about, and remove from the heat when the sounds of popping ceases.
  • Tip the popped corn into a large bowl and set aside.

The coating

100g unsalted butter
200g/1 cup sugar – all one type or a mixture
125ml/½ cup golden syrup/schenkstroop/treacle – see below for maple syrup
½ tsp salt

½tsp bicarbonate of soda

1tsp vanilla extract, or other flavouring (optional)

  • Preheat the oven to 110°C, 90°C Fan.
  • Line a large baking sheet with parchment or preferably a silpat mat.
  • Have your bicarbonate of soda and flavourings measured out and have a large spatula and a large balloon whisk close to hand.
  • Put the first four ingredients in a large pan. I use my preserving pan.
  • Heat on medium heat, stirring, until the butter and sugars have melted together.
  • Stop stirring and allow the mixture to reach Hard Crack on a sugar thermometer, roughly 150°C.
  • The next stage needs to be done quickly.
  • Remove from the heat and add the flavourings and the bicarbonate of soda.
  • Stir briskly with the balloon whisk until the mixture begins to froth, then tip in the popped corn.
  • Using the spatula, turn the popcorn in the hot caramel until evenly coated, by scooping the caramel from underneath and turning it over the top of the corn. The fizzing bicarbonate of soda will make this easier, but the effect won’t last forever, so work briskly, but be careful as boiling sugar is LAVA!
  • Tip the coated popcorn onto the baking sheet and spread out in an even layer. Don’t worry if the popcorn is looking a bit patchy, the baking stage will help even this out.

The Baking

  • Bake the sheet of popcorn for 45 minutes, stirring every 10 minutes. The caramel will remain quite liquid for the first 20 minutes, so keep stirring to even out the coverage.
  • Remove from the oven and, while still warm, break up any large pieces.
  • Allow to cool on the baking sheet, then pack into an airtight container when cold – a large ziplock bag is ideal. Be sure to exclude as much air as possible before sealing.

Maple Syrup Caramel Popcorn

Maple Syrup Caramel Popcorn

Whilst the ingredients for Maple Syrup Caramel Popcorn are the same as the recipe above (using 125ml/½ a cup of pure maple syrup as the liquid sugar), the method isn’t suitable. The temperature of 150°C is much too high for the delicately flavoured syrup, and results in a grained and crystallised caramel. Using half maple syrup and half golden syrup was kinda OK< but really quite a thick, heavy coating. My daughter still loved the ‘failed’ batches (just as well, considering how many there were), but I was determined to get a glossy and crisp caramel and as the picture above shows, success! (Eventually).

This method is actually easier than the above, with all it’s faffing around with thermometers and the like. It’s also much quicker. Initially, proceed as for the above recipe:

  • Preheat the oven to 110°C, 90°C Fan. Or not. See below.
  • Line a large baking sheet with parchment or preferably a silpat mat.
  • Have your bicarbonate of soda measured out and have a large spatula and a large balloon whisk close to hand.
  • Put the butter, sugar (I recommend light muscovado), maple syrup and salt in a large pan. I use my preserving pan.
  • Heat on medium heat, stirring, until the butter and sugars have melted together.
  • Then:
  • Stop stirring and when the mixture begins to boil, allow it to boil for just three minutes.
  • Now:
  • Proceed as above, i.e.
  • Remove from the heat and add the bicarbonate of soda.
  • Stir briskly with the balloon whisk until the mixture begins to froth, then tip in the popped corn.
  • Using the spatula, turn the popcorn in the hot caramel until evenly coated, by scooping the caramel from underneath and turning it over the top of the corn. The fizzing bicarbonate of soda will make this easier, but the effect won’t last forever, so work briskly, but be careful as boiling sugar is LAVA!
  • Tip the coated popcorn onto the baking sheet and spread out in an even layer.
  • Bake the sheet of popcorn for no longer than 20 minutes, stirring after 10 minutes.
  • Remove from the oven and, while still warm, break up any large pieces.
  • Allow to cool on the baking sheet, then pack into an airtight container when cold – a large ziplock bag is ideal. Be sure to exclude as much air as possible before sealing.
  • Enjoy.

Tune in next time for Part II, where we get all fancy-schmantzy with our popcorn flavours!