- Food & Drink
Toasted oat biscuits
Continuing the theme of using up things from my cupboards, I turn my thrifty eye to the massive quantity of oats that has snuck its way into my kitchen. In fact, it’s not just oats that have bypassed the security system, I also have massive bagfuls of barley flakes, rye flakes, millet flakes and other health food shop things that would normally be turned into carby, high protein snack bars for marathon runners. Given that my exercise routine is limited to hauling myself back onto the chaise lounge after I’ve rolled in the wrong direction while I’m asleep, I’m a bit mystified as to what to do with them. But I persevere.
So, oats first. When I look at oats, I think of biscuits. I think of digestive biscuits for squidging blue cheese onto. This week, I also thought: “What about toasting the oats before turning them into biscuits?” This was one of my rare good thoughts.
The recipe below makes 18 small, hard biscuits that can take a heap of blue cheese and chutney or stand up to being repeatedly dunked in tea.
Toasted oat biscuits
Makes 18 small biscuits
200g rolled porridge oats
110g butter at room temperature, plus extra for greasing
75g dark soft brown sugar
110g plain flour
3 tbsp whole milk
1 Preheat the oven to gas mark 6/200°C/fan oven 180°C. Grease a large baking tray with butter and set aside.
2 Place a frying pan over a medium heat and add the oats. Toast, stirring, for 5–10 minutes, until the oats are golden and aromatic. Remove from the heat and set aside.
3 Beat the butter with the sugar until creamy and combined. Sift in the flour and add the oats and milk. Stir to combine. Taste and season with salt if necessary.
4 Scoop up small handfuls of the mixture and roll into 18 walnut-sized round balls (or make them larger if you prefer). Place on the baking tray and press down with a fork to make thick, flat rounds. Bake for about 20 minutes until golden. Leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.