Salted chocolate havercakes – Doisy and Dam collab

A couple of weeks ago I teamed up with Doisy and Dam (yes that’s right, the SUPERFOOD CHOCOLATE PEOPLE!) to bring you a delicious, chocolate covered Havercake recipe to coincide with week 8 of the Great British Bake Off.

 

During the series, Doisy and Dam set 10 recipe developers and food bloggers the challenge to create a chocolate recipe, based on the weekly Bake Off theme. We had Cake Week, Biscuit Week, Bread Week, Caramel Week, Pudding Week, Pastry Week and Italian Week. Then it was my turn to take on…

 

FORGOTTEN BAKES WEEK!

 

Sorry, what? What’s a Forgotten Bake!?

 

My thoughts exactly when Sandi and Noel announced my baking fate at the end of episode 7. Long lost traditional recipes featuring fruit, booze and yeast were all that came to mind. But after a quick read in an old English cookery book my Granny gave to me (and a google) I settled on the Havercake.

Chocolate havercakes-4

A traditional Havercake is essentially a large, flat, unsweetened oatcake made with oatmeal, flour, fat, and a little boiling water. Several names, such as Clapbread, Clapcake and Yorkshire oatcake have been used since the 15th Century, but the recipe fizzled out, or in other words was ‘forgotten’, in the 1900s. Nowadays you’d struggle to find one in a bakery!

So I took the traditional recipe, changed the recommended ‘dripping’ to coconut oil, and played around with several sweeteners to create my own take on this simple yet surprisingly yummy oatcake! And of course dipped them in the yummiest chocolate going!

This recipe uses my favourite chocolate of the Doisy and Dam range, date and pink Himalayan salt which is pretty much what it says on the tin: smooth milk chocolate with chewy chunks of dates and a sprinkle of salt. It’s completely delicious and goes really well with the oaty biscuits, but you can of course use your preferred chocolate from the range (they’ve got some SERIOUSLY good ones).

 

Chocolate havercakes-12

So, without further ado, I give you Salted Chocolate Havercakes.

 

Ingredients

  • 1 80g bar of Doisy and Dam date and himalayan pink salt chocolate
  • 90g rolled oats (or pre-blitzed oatmeal – medium or fine work well)
  • 25g your preferred flour (not self-raising) – I used white spelt
  • 2 tbsp melted coconut oil
  • 20g caster sugar*
  • Pinch of salt (pink Himalayan if you have it)
  • Pinch of bicarbonate of soda
  • Boiling water

*Alternatively, you can use 2 tbsp honey.

 

Makes 10-12 havercakes

 

You’ll need:

  • Food processor (if blitzing the oats yourself)
  • Rolling pin
  • Cookie/biscuit cutter – roughly 75-85mm in diameter
  • 2 baking trays and some baking paper

 

Chocolate havercakes-8

Method

  1. Preheat the oven to 180°C (160°C fan) and pop some baking paper onto two baking trays.
  2. To make the oatmeal, simply pop the oats into a food processor and blitz until they resemble whole wheat flour. A few small remaining flakes is fine.
  3. Put the oatmeal in a mixing bowl and add the flour, sugar, salt and bicarbonate of soda and stir until fully combined. Pour in the melted coconut oil and stir again until the mixture starts to come together.
  4. Add the boiling water half a tablespoon at a time, bringing the mixture together with your hands until it forms a pliable dough. You’ll likely need half to two tablespoons of water, depending on the consistency of the oats, but trust your instincts and add as much as is needed.
  5. Tip the dough out onto a lightly floured surface and knead gently for a couple of minutes, adding a little flour if the mixture becomes too wet. Then, using a rolling pin, roll the dough out until it’s roughly a quarter inch thick. Using the cookie cutters, cut out as many havercakes as you can, collecting the excess dough and rolling out again.
  6. Place the havercakes onto the baking trays and pop into the oven. Cook for around 20-25 minutes, turning them over half way through the cooking time. Once cooked and lightly golden, remove from the oven and place on a cooling rack.
  7. When the havercakes are completely cool, gently heat the chocolate in a bain marie (or in a microwaveable bowl, but keep a close eye on it). Dip half of each havercake into the melted chocolate and place on some baking paper or a wire rack. Sprinkle with a little extra salt and leave to set.
  8. Once set simply eat as they are, as an accompaniment to a dessert or for best results, dunk in a cup of tea while watching Bake Off replays!

 

Samantha x

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