This week we’re making Oat cookies for our bakealong. A healthier bake, as the oats release energy slowly throughout the day.
If you have got children and are home schooling it’s a great lesson in maths (measuring), reading (the instructions) science (the alchemy) and cooking! As usual, please let me know how you get on. See you at 12pm on Friday on the Warrington Guardian Coronavirus Facebook page.
75g flour, wholemeal is best but plain will be good too! (if you only have self raising flour leave out the baking powder!) 1 tsp baking powder 75g porridge oats 50g caster sugar 75g butter 1 tbsp golden syrup 2 tbsp milk
Makes 10 large biscuits or 15 medium ones – see point 6 for baking
Method Oven on to 180c and line a baking tray with baking parchment (or grease it well)
Sift the flour into a bowl and add the baking powder, sugar and oats
Melt the butter, sugar and milk gently in a pan (or microwave)
Add the wet ingredients to the dry and mix (option add a small handful of fruit or chocolate here)
Spoon into rounds on your baking sheet leaving space between them as they will spread when they are cooking
TIP = make them the same size or they’ll all cook at different times
Bake for 10-15 minutes depending on how big you have made them.
Check after 8 mins if they are smaller. They need to be browned around the edges.