"These biscuits are crunchy, buttery and eggless, and taste like childhood! They can also be easily adapted to suit vegans."
Buttery Oat Cookies
4
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- Recipe Card
Prep time: 20mins
Cook time: 12mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup flour
- 1 cup oats
- 1/2 teaspoon salt
- 3/4 cup sugar
- 8 1/2 tablespoons unsalted butter
- 1 tablespoon golden syrup or honey
- 1 teaspoon bicarbonate of soda
- 1 tablespoon hot water
Method
Step 1
Preheat the oven to 180C or 355F.
Step 2
Put oats, sugar and flour into a mixing bowl and stir to combine.
Step 3
Melt the butter with the syrup in a saucepan over a low heat.
Step 4
Once the butter has melted completely, pour it into the dry ingredients along with the bicarb and water mixture. Stir everything together until well-combined - there should be no visible flour, and all the oats should be slightly moistened. Set aside to cool for a couple of minutes while you line two or three baking sheets with baking paper.
Step 5
Scoop out about a heaped tablespoon of mixture, roll it into a ball with your hands, then set it down on a baking tray and flatten slightly with the palm of your hand. Keep going with the rest of the mixture, until you have transformed it all into lovely little pats of buttery, oaty deliciousness. Make sure to leave a good few centimetres between each biscuit.
Step 6
Bake for 12-14 minutes until deep golden.