Summer
Irresistible oat biscuits - blog 21/6/2011
My kids aren't keen on oats but these they love. I is an old recipe so it is in imperial.
1 lb butter - two half pound pats
8oz sugar - the recipe is white but try others to vary the flavour
8oz flour - again the recipe is white but other flours varythe flavour and texture
1lb 40z oats - it works with porriage or giant oat flakes but again if you have another type try that and see
Cream butter and sugar together
Mix in flour then gradually add in oats - if using a mixer this bit can be messy and it is worth either covering the mixer with a towel or only doing half the recipe.
Once mixed put on a floured board and form into a ball. Roll out to 0.5cm thick and cut into biscuit sizes. Place on a tray in an oven at about 180C for 20 - 25 mins until light brown. Take out the will still be soft so allow to rest of 10 mins before transfering to a cooling tray. Store in an airtight container - they don't last long in our house they are so tasty!
1 lb butter - two half pound pats
8oz sugar - the recipe is white but try others to vary the flavour
8oz flour - again the recipe is white but other flours varythe flavour and texture
1lb 40z oats - it works with porriage or giant oat flakes but again if you have another type try that and see
Cream butter and sugar together
Mix in flour then gradually add in oats - if using a mixer this bit can be messy and it is worth either covering the mixer with a towel or only doing half the recipe.
Once mixed put on a floured board and form into a ball. Roll out to 0.5cm thick and cut into biscuit sizes. Place on a tray in an oven at about 180C for 20 - 25 mins until light brown. Take out the will still be soft so allow to rest of 10 mins before transfering to a cooling tray. Store in an airtight container - they don't last long in our house they are so tasty!
