I was going to take a photo of these, but you and your Dad ate them so fast that there were none left. I think they've joined his list of favourite biscuits (although Anzac biscuits may still be top of the heap).
You'll need:
125g butter
25g caster sugar
50g light muscovado sugar
75g self-raising flour
112g porridge oats
100g glace cherries, chopped
25g raisins
Stick the oven on at about 180 degrees C. You'll need a baking tray, and a silicon sheet or some greaseproof paper - these will stick horribly otherwise.
Beat the butter and sugar (both kinds) together until they look fluffy. Stir in the flour and oats, and mix everything really well. Don't worry about the fact there's no liquid - it all comes together remarkably well (it's probably the appalling amount of butter involved).
Tip in the cherries and raisins, and stir until they're evenly spread throughout the mixture.
Divide the mix into lots of little balls (about as big as a ping-pong ball). Sling them on a tray (reasonably well spread out, as the mix does spread a little), and then flatten each ball with your fingers.
Bake for 15-20 minutes, until the biscuits have turned golden brown round the edges - you still want them a little squidgy in the centre.
Cool on the baking sheets for a few minutes, and then sling them on a wire rack to cool down properly. They go beautifully with a nice cup of coffee at about 10.30am.
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