I am always delighted to see my homemade biscuits disappear very quickly, I would say much more so than any cake would. There is nothing more perfect than tea and biscuits. There is nothing new about it and it is nearly like having an old fashioned sweet fast food but tea and handmade biscuits are always well received and it is all about nostalgia and taking people back to good memories.
My oat biscuits are crunchy and one of the easiest recipes possible. I like anything with oats and these are based on the traditional Anzac recipe but I was told many years ago that if I add other ingredients to them, strictly not to refer to them as Anzacs.
You will need:
85g medium size oats
85g stoneground oats OR 85g coconut
100g plain gluten free flour [you can use regular flour if you do not require a gluten free diet]
100g unrefined sugar OR 50g unrefined sugar and 50g stevia
80g margarine [you can use butter if you are not vegan]
1 large tablespoon golden syrup
1 teaspoon bicarbonate of soda
a pinch of salt
zest of a lime, grated very finely
Preheat the oven to 180C
Line an ovenproof dish with baking paper and prepare with cooking spray. [I use Fry Light butter flavour]
Sift the flour twice into a large bowl.
Add the medium size oats, the stoneground oats or coconut, bicarbonate of soda, salt and lime zest. Mix well together.
In a saucepan add the margarine, the sugar [or sugar and stevia] and golden syrup. Stir over moderate heat and as soon as it starts to bubble remove from heat.
Move the dry ingredients to the around the sides of the bowl and pour the mixture into the well in the middle. Use a wooden spoon to bring the mixture together.
When it appears consistent form balls and place them on the baking sheet. Flatten them slightly. Leave enough space between them as this batter will spread and the biscuits will thin out.
Place in a preheated oven and bake for 10 minutes.
Allow to cool completely before removing from the baking sheet. The biscuits will harden and become crunchy.
This recipe makes around 14 regular sized biscuits. You can store them in an airtight container for a week or in the freezer for up to 3 months.
When baking biscuits or goodies keep them apart on the baking tray so that they do not stick together. Take special care when making hand made biscuits to keep them consistent in appearance and equal in volume. Line the ovenproof dish with baking paper and use a baking spray.
More recipes using Mornflake Oats:
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Fry Light Cooking Spray, Eviva Margarine and Mornflake Oats by Rimus Group
Coconut, vanilla and spices delivered to my home by Lamb Brand
Billingtons Unrefined Sugar available at Borg and Aquilina
Prestige cookware and kitchenware K & Co, Telephone 79415384