(I apologise for the inferior picture quality:
I should never take photos in my kitchen after dark)
I made these today for my college classmates for two reasons: a) I always bake something for my college classmates, and b) I used all my flour last night in a vegan pancake recipe experiment. The pancakes were quite nice, but not worth wasting all that flour on.
Having said that, I am quite glad that I made these little flapjacky biscuity Hobnobby things as they went down a real treat and were right tasty. A woman in my class asked if I could upload the recipe for her so she could make these with her children.
FREE FROM
☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat
☑ Eggs
CONTAINS
☒ Gluten
☒ Dairy (use ingredients in italics for a dairy-free version)
☒ Refined sugar products
INGREDIMENTS:
- 4 ounces (115 grammes) butter or block margarine
- 4 ounces (115 grammes) brown sugar
- 4 ounces (115 grammes) golden syrup
- 8 ounces (225 grammes) porridge oats (NOT Jumbo oats)
- Optional: 1 teaspoon of ground ginger
- Optional: 1½ ounces (40 grammes) dried fruit or chopped nuts
HOW TO
- Preheat your oven to 180°C (350°F, Gas Mk.4, or moderate). Line one or two baking trays with non-stick baking paper.
- In saucepan, heat together the butter, sugar and syrup until fully melted and combined.
- Stir in the oats and fruit or nuts, if using, until every oat is coated. It should be a nice thick dough.
- Take tablespoonfuls and roll into balls, placing in the tray 2 inches (5 centimetres) apart to allow for spreading. Flatten each one slightly with a wet fork.
- Bake for 11 to 13 minutes, or until they become flat little wafery biscuits that are golden around the edges.
- Remove from the oven and pull the baking paper, with the biscuits still attached, onto the work surface. This will cool them down quicker.
- Slide each biscuit off with a palette knife and cool on a wire rack.
VARIATION: You could replace the golden syrup with honey or maple syrup for a more interesting flavour.
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