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Posts Tagged ‘oats’

Here’s my take on Anzac biscuits – a fast and fabulous recipe which produces a great mound of tasty coconut and oat treats. I can produce about 40 in a single batch and they are extremely popular with all ages. They are also egg-free, so good for vegans or Asian vegetarians.

Ingredients

  • 3oz/75g porridge oats
  • 3oz/75g desiccated coconut
  • 4oz/100g plain flour
  • 4oz/100g sugar
  • 40z/100g butter or marg (soft is fine)
  • 1tbspn golden syrup
  • 1tspn bicarbonate of soda, dissolved in 2 tbspn hot water

Mix the dry ingredients in a large bowl. Meanwhile, melt the marg and golden syrup in a jug in the microwave, or a pan on the stove if you prefer. Add the bicarb to the hot water in a small cup or dish and then stir the fizzy mix into the warm marg/syrup combo. Then add the warm wet ingredients to the dry ones and stir in carefully.

For smallish Hobnob size biscuits use teaspoons of mixture – I can fit 16 on a standard baking sheet (covered with silicone lining), leaving room for spreading. Bake at about 180ºC (Gas Mark 4) for 8-12 minutes until the biscuits are golden all over and most have flattened out after rising. Transfer to a rack for cooling after they’ve had a few minutes to firm up.

The gallery below shows some slightly larger ones made using dessertspoonfuls of the mixture which gives you about 24 biscuits from a single batch.

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I can start with 4 ingredients in the cupboard and have 2 trays of flapjacks ready and out of the oven in less than half an hour. This is a delicious flapjack recipe – my absolute favourite, with a chewy texture and a delicious caramel taste. It’s my go-to recipe for home-made treats in a hurry. I was originally given the recipe by another ordinand’s wife when the Vicar was training for ministry and I must have baked these flapjacks at least 100 times since then without a bad batch. I usually make a double batch as it only takes a couple of minutes more than a single batch and there never seems to be any trouble in disposing of them.

Ingredients

  • 150g granulated sugar
  • 150g soft margarine
  • 4 tbspns golden syrup
  • 250g porridge oats

Melt the sugar, margarine and golden syrup together in a large microwave bowl (or in a saucepan on the stove if you don’t have a microwave) – it takes about 2 minutes on full power in my cheapo 750W microwave. To get the golden syrup out of my measuring spoon easily I dip the spoon (a metal one) in a mug of just boiled water before adding each spoonful. Once the sugar, marg and syrup have melted together, mix in the oats. Then pop the mix in a 8″x12″ baking tin, lined with silicone baking paper (or a reusable liner like I use), and flatten it down so that it’s evenly distributed and pop it in the oven.

Your oven needs to be pre-heated to 180ºC (Gas 4, Fan 170ºC). In my fan oven, the flapjack takes 15 minutes to cook, but can take 20-30mins if your oven isn’t as speedy or isn’t quite up to temperature at the beginning. Once it’s golden on top, remove from the oven and leave in the tin for five minutes before cutting into slices sized to your flapjack appetite (generally 21-24 in my experience) and leaving to cool fully in the tin. If you cook it a little longer, it’ll be crunchy rather than chewy, so you can cook differently according to your flapjack preference.

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