I fancied a quick biscuit the other day and still had a few oats at the bottom of the packet, so I whipped up this quick oaty biscuits recipe and baked them in the mini oven. The photo’s shocking as I was dashing to scoff them, so it’s blurry … oops.
Oaty Biscuits:
- 100 grams oats
- 100 grams self raising flour
- 100 grams of sugar, I just used regular granulated sugar as that’s what I had to hand
- 100 margarine – you can use butter if you wish
- a good teaspoon of golden syrup, I just give it a hefty squirt.
- a splash of hot water (about 1-2 teaspoons)
- a big pinch of bicarbonate of soda, to aid rising.
Method:
- Mix together the oats, flour, sugar and bicarbonate of soda.
- Melt the margarine – I do this in a Pyrex jug in the microwave.
- Add the golden syrup to the melted butter.
- Mix together the dry ingredients with the wet ingredients and make sure everything’s fully mixed.
- Spoon out 4-6 dollops onto a baking tray that’s been lightly-oiled (to stop them sticking).
- Bake in a pre-heated oven at 170°C for about 12 minutes. I used my mini oven for this and did no pre-heating.
- They’re ready when they’ve browned.
Unfortunately, I’d eaten the lot within 10 minutes! They hadn’t even cooled.
If they had lasted, these could have been cooled and then popped into an airtight dish on the worktop for 4-5 days, or even frozen. Ideal for a packed lunch because you can take a frozen oaty biscuit from the freezer and it’ll be defrosted by lunchtime. The trouble I have is that I eat them all too quickly!