These are a great biscuit to make with your small sous-chefs. The Boy is three and a half and there a quite a few elements of this recipe that he can help with. They’re also a nice sturdy biscuit that won’t disappear into crumbs when clutched in a small, chubby fist.
I took this recipe from a book of British recipes and just adapted a few elements to make it my own.
75g/3oz rolled oats, toasted
50g/2oz caster sugar
50g/2oz soft brown sugar
175g/6oz plain flour
1/2 tsp salt
1/2 tsp bicarb
1 tsp cinnamon
1 tsp mixed spice
50g/2oz chopped almonds or nut of choice
-Line baking sheets with parchment.
-Cream together butter and sugars until light and fluffy.
-Are you brave enough to let your child crack the egg? Add it now (one way or another) and beat it in.
-Sift in the flour, salt and bicarb and mix into the creamed mixture with the remaining ingredients.
-Drop heaped teaspoonfuls of the mixture a couple of inches apart onto the baking sheets, flattening them slightly with a fingertip. The Boy loved this part – both the dividing stuff up into smaller portions and the squishing things with his fingers!
-Bake at 180 degrees C (350 degrees F) for about 13 minutes until golden brown round the edges. Transfer onto a cooling rack, then store in airtight container. Will last for five days or so… if not consumed!
Switching the sultanas for other dried fruit can make a real difference – apricot and almond are delicious (leave out the spices if you like). Crystallised ginger works well with no nuts. How about chocolate chips and peanuts? Dried cranberries and white chocolate is a delicious Christmassy version, especially with the spices in – experiment! 🙂