Makes 16 biscuits
Simplicity is perfection. Delicate oat biscuits with only the best peanut butter and raspberry jam.
So simple, yet so satisfying. These crunchy biscuits are great with a cup of tea and can be enjoyed plain or with your favourite toppings. Peanut butter and jelly is a classic combo and I simply can’t get enough of the Whole Earth peanut butter. What is your favourite peanut butter?
Made with only a few basic ingredients, these biscuits are far from basic. They remind me of the Nature Valley nut butter biscuits. Who doesn’t like a home made copycat biscuit? 🙂
Give them a go and let me know what you think.
Ingredients
- 75g wholemeal flour
- 75g oats
- 50g sugar
- 1 teaspoon baking powder
- 75g Flora buttery
- 1 tablespoon Golden Syrup
- 2 tablespoons soy milk
Method
1. Line two baking trays with baking parchment and pre-heat the oven to 160C.
2. In a medium size bowl, mix the dry ingredients (wholemeal flour, oats, sugar and baking powder).
3. In a small microwave safe bowl, add the Flora buttery, Golden Syrup and soy milk. Microwave for 30 seconds intervals and mix after each 30 seconds, until Flora buttery is melted and turns into liquid. It took me two 30 seconds intervals.
4. Add the melted ingredients over the dry ingredients and mix until combined. I used a spoon to mix the ingredients.
5. Use a teaspoon of batter for each biscuit. Place on the baking tray and flatten (the biscuits will puff a bit during baking). Leave space between the biscuits as they will also spread during baking.
6. Bake for 12 minutes or until golden. Leave to cool down before trying to remove them from the tray. The biscuits will become solid as they cool down.
Enjoy with a lovely cup of tea!
Thanks for the inspiration go to BBC Good Food.
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