Semi-sweet Oaties are perfect with a cup of tea – just the thing for an everyday biscuit.
Although I love cake, sometimes what I want is a biscuit that isn’t rich or creamy and Oaties fit the bill. Quick and easy to make with store-cupboard ingredients, you can easily make these little biscuits after work, or at the weekend, to last you through the week.
Oaties use store-cupboard ingredients
If you bake, you probably have flour, caster sugar, butter and bicarb in your store cupboard or fridge all time. I use quite a bit of golden syrup, which, as it’s a sugar derivative, keeps very well so it’s always in the pantry. It doesn’t matter if it goes a bit grainy at the bottom – it’s just crystallising – and if you’re going to heat it anyway, it will all dissolve. I also always have porridge oats. One of my favourite comfort foods as a child was oats, golden syrup and milk. I do have it occasionally now, but with a lot less syrup!
Does a pinch of ginger make a difference?
Actually, it does, so if you have some don’t leave it out. Bicarbonate of soda can have a bit of a taste that needs masking – it’s usually used in cakes with a strong flavour like ginger cakes. Here, the pinch of ginger doesn’t make the biscuits taste of ginger, but it does add something.
Why add salt to a sweet biscuit?
Salt is a flavour enhancer, and stops food being bland, so even sweet food benefits from that. Here, that pinch of salt just adds to the flavour without being able to taste it.
- Silicone baking mat and magic liner – You don’t have to grease either of them as they’re totally non-stick and you clean them in the dishwasher or in hot, soapy water in the sink. The silicone mats are used over a baking sheet. Magic liner comes on a roll and you cut it to size to fit your tins. I have both and use them every time I bake, because there’s less mess and I don’t need extra oil or butter to stop food sticking.
If you like this…
…Why don’t you try:
- 150 g butter
- 1 tablespoon golden syrup (40g)
- 100 g plain/all-purpose flour
- 1/2 teaspoon bicarbonate of soda (2.5ml), in 1 tablespoon (15ml) hot water
- 130 g rolled oats
- 75 g castor sugar
- Pinch of salt
- Pinch of ground ginger
- Split almonds to decorate
- Glacé cherry to decorate
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Grease the baking sheet or line with a silicone liner or a piece of magic liner
- Dissolve the bicarb in 15ml hot water
For the Oaties:
- Melt the butter and golden syrup in a medium saucepan over a MEDIUM-LOW heat. Remove the pan from the heat
- Mix the dry ingredients in a large mixing bowl(Flour, oats, sugar, salt ginger)
- Add the bicarb liquid and the dry ingredients to the saucepan and mix in thoroughlyThe mixture will feel quite slack
- When cool enough to handle, roll into small ballsYou should make about 20 biscuits
- Place well apart on the baking sheet and slightly flatten. Top with a piece of glace cherry or a split almond if desired
- Bake for 10-15 minutes until golden brownTime depends on your oven and how you like your biscuits: less time for a softer biscuit, longer for more crunch
- Leave to cool on the baking sheet for 10 minutes, then move to a wire cooling rack.
- Store in an airtight container for up to a week