On August 13, 2025
By Rebecca Field
Picture to come when we make the next batch!
These are the most amazing biscuits to have stocked up in an air tight container or in the freezer. They don’t take long to bake individually but there can be so many in a batch that it takes a while to get them all through. You’ll be amazed how many can be eaten in one sitting. Always a good idea to bake a double batch if you have time. They will store well in an air tight container for a few days and keep their crunch.
Makes approximately 25
Ingredients
4oz rolled oats
1tbs plain flour
8oz caster sugar
1/4 tsp salt
4oz butter
1 large egg (beaten)
1/4 tsp vanilla essence
Preheat the overn to 325oF/170oC
Line several baking sheets.
Mix the dry ingredients together.
Melt the butter and pour over the dry ingredients while still hot.
Make a well in the centre and add the egg and vanilla essence.
Drop tsp sized amounts on the baking sheet leaving about 5cm space between them as they spread a lot.
Bake for 10 – 12 mins
Leave to cool for a few minutes before trying to put them on a rack. The mixture will be very soft when you take it out to the oven so it needs to call slightly before it will harden and enable you to transfer the cookies.
