I have temporarily given up the quest for flapjacks that aren’t full of sugar and moved on to a hunt for a nice simple biscuit that is a handy snack for the kids. These biscuits have oats in them, so I figure they will get some slow release energy, it’s a winner. There are only four ingredients so most people would have these in their store cupboard. I reckon so anyway.
The biscuits are egg free, in case anyone has allergies. I have a few followers with allergies and am learning to be more aware of things like this!
This recipe is from one of my favourite baking books, Mary Berry’s ‘Baking Bible’. I adore her recipes and approach to baking.
- 50 g Castor Sugar
- 100 g softened butter (I used salted)
- 100 g porridge oats
- 50 g plain flour
- Preheat oven to 160°C (140°C fan).
- Put the sugar and butter in a bowl. Mix with either a mixer or a wooden spoon, until light and fluffy.
- Add the oats and flour and work them into the mixture. Lightly knead the mixture until smooth and then roll out to a thickness of 5mm (1/4 inch) on a lightly floured work surface.
- Cut into rounds using a 6 cm, ( 2 1/2 inch) plain circle cutter and place on prepared baking trays.
- Bake in the pre-heated oven for about 20 minutes or until beginning to turn golden. Lift onto a wire rack to cool.
Some @thecakemum observations/tips:
- When mixing the cookie dough, it may look like it will never come together if this is the case, the heat of your hands will help it to form a dough when you knead it.
- I used jumbo oats as it’s all I had. I think the biscuits would work better with regular oats
- My cookies were thicker than they were meant to be, so they took longer to cook. The sun was shining in my kitchen and it made the dough quite soft and warm, so it was hard to roll out.
- They were still delish and I will definitely make them again. My kids had them in their lunch box today and loved them. They also tested them when they came out of the oven…..perk of the job.