Matt’s favourite biscuits are jam packed with oats. He reminded me of that fact this morning… wonder why? I set about scouring books for a suitable recipe but every time I found one we were missing ingredients. You can see where this is going… I ended up making it up as I went along and this time it paid off.
If you’re a regular baker you get a good feel for when something is the right mix – if you’re fairly new to it though, biscuits are the best place to start experimenting. You can start with a plain mix and add in extras, trade choc chips for raisins and add a tsp of cinnamon, you’ll get the hang of it.
If I’m baking my own cookie or biscuit mix I always put two “testers” in first to see how they come out. That way I can rescue the rest of the mixture if something isn’t quite right. If you’re having problems with your own biscuit or cookie concoctions, there is a great trouble shooter that I use here. It’ll show you everything that could possibly have gone wrong and how to fix it.
Anyway, back to the recipe you’ll need:195g self-raising flour 80g porridge oats 175g golden caster sugar 1.5 tsp bicarbinate of soda 175g melted butter 2 tbsp maple syrup
With your hands, roll into about 30 balls and spread out on the baking tray (I’ve used my teflon sheet to stop them sticking but greaseproof paper works too). Make sure you space the balls out- they spread! Press lightly with a fork to flatten.
Now it’s time for the oven, 15 minutes or until golden brown. When you get them out, leave them for 5mins on the baking tray before you transfer to a cooling rack – they’ll be too soft to move at first.
Once cool, put them in an air tight container. I’m not going to tell you they’ll last a week, they’ll be long gone before that. These certainly got the boys seal of approval and the workers that have been landscaping the front of my Parent’s house were thankful for something home made to accompany their brew.
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