These biscuits are very crisp and crunchy - ideal to serve with morning coffee.
ingredients
makes 18
1 3/4 cups rolled oats
1/2 cup light brown sugar
1 egg
4 tbsp sunflower oil
2 tbsp malt extract
method
1. Preheat the oven to 190°C/375°F. Lightly grease two baking sheets. Mix the rolled oats and sugar in a bowl, breaking up any lumps in the sugar. Add the egg, sunflower oil and malt extract, mix well, then leave to soak for 15 minutes.
2. Using a teaspoon, place small heaps of the mixture well apart on the prepared baking sheets. Press the heaps into 3 inch rounds with the back of a dampened fork.
3. Bake the biscuits for 10 - 15 minutes until golden brown. Leave them to cool for 1 minute, then remove with a palette knife and cool on a wire rack.
more information
To give these biscuits a coarser texture, substitute jumbo oats for some or all of the rolled oats. Once cool, store the biscuits in an airtight container to keep them as crisp and fresh as possible.
