Oatmeal and almond biscuits (oatmeal cookies)

Oatmeal and almond biscuits are quick and simple to make and are sure to be enjoyed by anyone who likes digestive type biscuits. They will keep for several days in an airtight tin and can also be frozen. For a vegan version, use plant based margarine in place of butter and golden syrup instead of honey.

Ingredients:

• 120g butter or margarine
• 90g Demerara sugar
• 1 dessertspoon golden syrup or honey
• 120g oatmeal
• 60g ground almonds
• 120g self-raising flour

Equipment needed to make oatmeal and almond biscuits

• Medium sized saucepan
• Kitchen scales
• Stirring spoon
• Dessertspoon
• Knife
• Wooden spoon
• Large bowl
• Metal baking sheet
• Non-stick baking parchment
• Biscuit cutter
• Wire cooling rack

How to make oatmeal and almond biscuits

Place the butter or margarine (120g butter or margarine) in a saucepan and melt over a low heat. Add the Demerara sugar (90g Demerara) and golden syrup or honey (1 dessertspoon) and stir until the sugar has dissolved.

Measure the self-raising flour (120g flour), oatmeal (120g oatmeal) and ground almonds (60g ground almonds) into a bowl. Add the butter, sugar and syrup mixture to the dry ingredients and mix using a wooden spoon until all ingredients are combined.

Take small pieces of the mixture and flatten out on a lined baking sheet by hand. Cut with a biscuit cutter and remove the excess mixture. Repeat until all the mixture is used up.

Cook in batches in the centre of the oven at gas mark 4, 180^oC, 350^oF. For an Aga, bake in the centre of the roasting oven.

Cook for approximately 10 minutes but these biscuits cook very quickly, so check every few minutes to avoid overcooking. Turn the tray part way through baking so they cook evenly. Leave to cook on a wire rack.

Tips

1. If you don't have self-raising flour then use plain flour/multi-purpose flour with the addition of 2 teaspoons baking powder.
2. Before measuring the golden syrup or honey, heat the spoon in a jug of hot water or in the flame of a gas ring so that the syrup/honey does not stick to the spoon.
3. The biscuits can be stored in an airtight tin for several days.They can also be made in bulk and frozen to enjoy at a later date.

If you like homemade biscuits you may wish to view more of my biscuit recipes in this link. I have included links to some of the more popular recipes below: