This is a classic American recipe. I was taking advice from my daughters about what sort of biscuits to bake for some visitors, and I was asked to make something like flapjack, but softer. This fitted the bill. It is an easy and delicious recipe.
- 125g plain flour
- 1/2 tsp ground cinnamon or allspice
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 115g butter
- 100g muscovado sugar (or other soft brown sugar)
- 50g caster sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 150g rolled porridge oats
- 150g raisins or sultanas
- Mix together the flour, cinnamon, baking soda and salt
- Cream the butter and both types of sugar together, until well combined and soft.
- Beat in the vanilla extract, and then slowly beat in the egg.
- Add the flour mixture and then add the oats and raisins, and mix until the cookie dough is even and all the ingredients well dispersed.
- Cover the dough and chill for 30 minutes. Preheat the oven to 170C. Line two baking trays with grease-proof paper.
- Once the dough is chilled, take a teaspoon and scoop out lumps of cookie dough. Each lump should be rolled into a ball about the size of a ping-pong ball. Put each ball on the prepared baking trays and gently squish a little to make the ball a little flat. The cookies should be well-spaced to make sure they don’t coalesce whilst baking. You should be able to get 11 to 12 cookies on each tray.
- Bake in separate batches for 12 minutes, until the edges of the cookies are beginning to go golden brown, and the top is set.
- Remove from the oven and leave to cool in the baking tray for around 5 minutes, before transferring them onto a wire rack.
If you skip the bit about chilling them for 30 minutes, the biscuits will end up flatter; a personal choice. They are nice slightly thicker because they are soft in the middle.
I was baking for a coffee morning for the Uist Coastal Rowing Club. We are raising funds to build a new skiff, and we raised over £700, which is amazing. I made quite a lot of biscuits as they are easy to serve.
- 125g butter
- 125g caster sugar
- 2 tsp ground ginger
- 125g self-raising flour
- Cream the butter and sugar together
- Add the ginger and flour and work into a stiff dough.
- Divide into 24 small balls, and space out onto ungreased baking trays.
- Bake at 130C for 45 minutes
- Lift onto a wire cooling rack when they are done.
These biscuits are very easy to make.
- 100g butter
- 75g caster sugar
- 125g self-raising flour, sifted
- flaked almonds
- 1 egg, beaten
- Cream the butter and sugar together until smooth.
- Work in the flour to make a stiff dough.
- Roll the mixture into small balls, around 16 altogether
- Place the balls of mixture on a greased baking sheet, at least 5cm apart. Flatten the balls slightly
- In the centre of each biscuit, put a couple of flaked almonds, and brush each biscuit with beaten egg.
- Bake at 190C for 10 minutes.
- Once out of the oven, lift the biscuits off the baking sheet onto a cooling rack.
These are spicy and delicious. My children like to make them.
- 100g plain flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 50g muscovado sugar
- 50g butter
- 1/4 tsp mild fresh red chilli, or chilli flakes
- 2 tbsp golden syrup
- 75g dark chocolate, cut into small chips
- Stir the flour, cocoa, baking powder, bicarbonate of soda, cinnamon, chilli and sugar.
- Rub in the butter to achieve a fine breadcrumb texture.
- Add the syrup and mix into a dough. Squeeze the mixture into a dough.
- Kneed in the chocolate chops
- Divide into 12 balls, and space evenly onto a greased baking sheet.
- Bake at 180C for 8 to 10 minutes.
- When they are out of the oven, lift them off the baking sheet onto a cooling rack as soon as possible.