... Zoomie asked for the recipe so here it is.
Preheat the oven to 180C (356F).
About a cup each of rolled oats (porridge oats), plain flour, caster sugar (though I use a mix of caster and brown) and shredded coconut. Also about 125g butter (4.4 ounce) 2 tablespoons of treacle or golden syrup and 1.5 teaspoons of bicarbonate of soda.
Mix all the dry stuff, except the bicarb, in a bowl. Melt the butter and treacle/golden syrup together in a pan and then add the bicarb. It will bubble like a creature from the golden-brown lagoon, very exciting. Quickly pour this over the dry ingredients and mix like crazy until incorporated.
Roll into balls (using your hands) dessertspoon-fulls of the mixture. Pop them on a baking tray (I line mine with baking paper). Pop them in the oven. You don't need to press them down, they spread out by themselves - quite a bit so don't put too many on a tray or you will end up with one big biscuit! Each tray takes about 15-20 minutes.
Preheat the oven to 180C (356F).
About a cup each of rolled oats (porridge oats), plain flour, caster sugar (though I use a mix of caster and brown) and shredded coconut. Also about 125g butter (4.4 ounce) 2 tablespoons of treacle or golden syrup and 1.5 teaspoons of bicarbonate of soda.
Mix all the dry stuff, except the bicarb, in a bowl. Melt the butter and treacle/golden syrup together in a pan and then add the bicarb. It will bubble like a creature from the golden-brown lagoon, very exciting. Quickly pour this over the dry ingredients and mix like crazy until incorporated.Roll into balls (using your hands) dessertspoon-fulls of the mixture. Pop them on a baking tray (I line mine with baking paper). Pop them in the oven. You don't need to press them down, they spread out by themselves - quite a bit so don't put too many on a tray or you will end up with one big biscuit! Each tray takes about 15-20 minutes.
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3 comments:
Ooooh - biccies - love them! we brought an "Edmonds" cookery book back with us from NZ, so I have a recipe too. Why do I never think of baking! Well, actually it is because we will scoff the lot... hey ho! I love the "Edmonds" book as it is the NZ equivalent of the "Be-Ro" book here in the UK. Everyone should have one, as they are invaluable for all the "basics" for cookery.
I notice too you like Neil Gaiman - excellent! ;o)
Roo, I bake, he eats most of it, I much prefer the savoury side of things.
I'm in serious trouble! Thank you!
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