Easter, like Christmas, is a time for sharing with family and friends.  A time when small gifts of appreciation, for friendship, community, love and family, can be exchanged.  This year, with social distancing measures, due to Covid19, finding many of us isolating away from friends and family, we will simply have to get creative.  If you cant share the homemade product itself then share Stirring Stuffs Easter gift recipes  by sending-on the link for this page. Set up an on-line get-together, in whatever format works best for you all, Everyone gets to cook and you all get to enjoy the sharing with a celebratory  Easter drink.

Keep Safe and Keep Well

Chokladflarn

Oat biscuits sandwiched with a rich chocolate filling

We developed a weakness for these, very easy to make and utterly delicious,  oat and chocolate sandwich biscuits, on our family expedition to Finland last Christmas.  After our difficult year we wanted to do something completely different to our usual at-home family festivities. The wish-list for the trip that I was given, by my daughters and their beau, included snow, skiing, snow fun for non-skiers, swimming, good food, good food and more good food!

My internet trawling’s landed the perfect company – magnetic north travel  and we spent a magical few days over the Christmas holidays in Finland.  We couldn’t have been better cared for. Christmas itself was spent around the cosy fireside at  Javri lodge  reading our well chosen gift-books, and enjoying a never ending supply of tea and Choklardflarn.

Ingredients

Makes 24 sandwich biscuits

85g butter

150g rolled oats or rolled oats with mixed seeds

3 tablespoons plain flour

1 teaspoon baking powder

A good pinch of salt

100g  demerara sugar

1 medium egg

1 teaspoon vanilla essence

Chocolate spread

200g 70% dark chocolate, you can use a mix of dark and milk if preferred

2 tablespoons  butter

Method

Preheat the oven to 200c

Line 1-2 baking trays with baking parchment

Over a low heat melt the butter in a small pan and then remove from the heat and set aside to cool.

Put the oats, flour, baking powder and salt into a large mixing bowl

But the egg, sugar and vanilla essence into a smaller mixing bowl and whisk together until pale. Whisk in the cooled melted butter and then pour into the dry ingredients, stirring to combine.

Drop ½ teaspoons-full of the dough, evenly spaced, onto the lined tins. Make sure to leave space between each as they spread when cooked.

Bake the biscuits in the hot oven for 6-7 minutes until the edges are golden. Remove and let them cool for a few minutes, to set, before placing them to a wire rack.

Chocolate filling

Melt the chocolate/s and the butter, together, in a microwave or double boiler. Stir to combine and then leave cool and thicken. Once the chocolate is thick enough not to run sandwich pairs of  biscuits, together, with a teaspoonful of  the spread.

Cool the finished biscuits completely before serving. They will store in a tin for up to a week – although I cant say they’ve ever lasted that long!

Easter treat and gift ideas from Stirring Stuff:

Flower and herb patterned eggs dyed with onion skins, turmeric, red cabbage and beetroot.

An Easter Peace Cake: In Sympathy, In Memory and In Hope

Decorative Dyed Easter Eggs

Russian Meringue Cookies

Easter Peace Cake

Happy Cooking