OAT BISCUIT (PLAIN FLOUR)

160 g butter
2/3 cup caster sugar
3 tbs golden syrup
1 cup plain flour
1/2 cup desiccated coconut
3/4 cup quick oats
1 tsp ground cinnamon
2 pinches salt
1. Preheat the oven to 160C.
2. Cream butter and sugar.
3. Whisk in golden syrup.
4. Mix in remaining ingredients with a wooden spoon, use hands to combine completely.
5. Place small walnut sized amounts onto a lined baking tray.
6. Bake at 160C for 12-15 minutes or until golden.
7. Remove from oven and allow to cool.
OAT BISCUIT WITH WHOLEMEAL & COCONUT
THREADS & SULTANAS
1 cup wholemeal self-raising flour
1 cup rolled oats
1 cup sultanas
½ cup coconut threads
1 cup Chelsea Caster Sugar
125g butter
2 Tbsp honey
½ tsp baking soda
1 Tbsp boiling water

 Heat oven to 180˚C. Grease baking trays or use baking paper.

 Sift flour, add oats, sugar, sultanas and coconut and mix together.
 Melt butter and honey. Stir for 5 min. Remove from heat.
 Add Baking soda to water to dissolve and then stir into butter mixture.
 Add flour mixture and stir to mix together.
 Roll level tablespoons of mixture into balls and space widely apart on tray.
 Flatten slightly.
 Bake 10-12 min.
 Cool on trays.
OAT BISCUIT (porridge oat)
75g (3 oz) self raising flour
75g (3 oz) porridge oats
75g (3 oz) sugar
75g (3 oz) butter
1 tablespoon golden syrup
1 tablespoon milk
1. Preheat oven to 180 C / Gas mark 4. Line a baking tray with baking parchment.
2. Sift the flour into a bowl. Mix in rolled oats and sugar.
3. Melt butter, syrup and milk in a saucepan and stir until heated through. Add to
the premixed dry ingredients. Mix until well combined. Spoon onto a baking tray and
shape into rounds.
4. Bake in preheated oven for 10 to 15 minutes, or until golden brown. Leave to
cool for 5 minutes before removing from tray.

OAT BISCUIT WITH WHOLEMEAL FLOUR (porridge oat)

 75g wholemeal flour
 1 tsp baking powder
 75g porridge oats
 75g sugar
 75g butter
 1 tbsp golden syrup
 1 tbsp milk

1. Reheat the oven to 180C/fan 160C/gas 4. Line a baking tray with baking
parchment.
2. Sift flour into a bowl. Mix in baking powder, porridge oats and sugar.
3. Melt butter, syrup and milk in a saucepan or in the microwave and stir until
heated through.
4. Add to the premixed dry ingredients. Mix well combined.
5. Spoon onto a baking tray and shape into rounds.
6. Bake in preheated oven for 10 to 15 minutes, or until golden brown. Leave to
cool for 5 minutes before removing from tray.

Oatmeal cookies: comfort food, comfort thought

 70g ............................... All purpose flour

1/2tsp ............................ Baking powder
1/4tsp ............................ Salt
60g ................................ Pecan, roasted and chopped
40g ................................ Dried cherries, chopped
100g .............................. Rolled oats
90g ................................ Unsalted butter
45g ................................ Dark brown sugar
90g ................................ Granulated sugar
30g ................................ Egg (about 1/2)
1/2tsp ............................ Vanilla extract

Line a baking sheet with baking paper.

1. Coop the cookie dough (or roll into a ball about 4.5 cm ) onto the prepared baking
sheet, press lightly.

2. Refrigerate for 20-30 minutes before baking.

3. Preheat the oven to 170C.

4. Bake for 15-20 minutes or until the edge of the cookie firm to touch.

5. Let the cookies cool and set on the baking sheet before moving to the wire rack to
cool completely