Just over a week ago, a friend had her baby four weeks early, which threw everyone around her into a bit of a spin: nobody was prepared for such an early arrival. For my first official visit to see the baby at home, I rushed out and bought a present, dragged a loaf of banana bread out of the freezer, and made these simple oat biscuits to take as an offering.
There’s not too much you can say about these biscuits: they’re not the ultimate double choc-chip cookie; or ‘must-make’ Christmas biscuit… and they definitely aren’t going to change your life. But, they’re wholesome and plain, which makes them an ideal snack for a mother nursing a newborn. They have oats, a bit of wholemeal flour and, after a disrupted night’s sleep with a newborn, I imagine they’d make a pretty decent breakfast with a nice cup of tea to dunk them in. I made a double batch of these to take over to my friend’s house. They keep well in a tin for up to five days but, in a house full of older siblings and visitors, somehow I don’t think they’ll last that long.
Adapted from Apples for Jam by Tessa Kiros
- 1 egg
- 120 grams (4½ oz.) light brown sugar
- 1 teaspoon vanilla extract
- 80 grams (2¾ oz.) butter, cut into pieces and softened
- 50 grams (1¾ oz.) plain flour
- 50 grams (1¾ oz.) wholemeal flour
- ¾ teaspoon baking powder
- Pinch of salt
- 100 grams (3½ oz.) quick cooking oats
- 1 tablespoon milk
- Preheat oven 180°C (350°F).
- Whip egg, sugar and vanilla until sugar dissolves and then beat in softened butter until combined.
- Add sifted flour, salt, baking powder and stir through oats and milk.
- The dough is quite sticky – place in the fridge for half an hour to make it easier to handle, or wet hands and form into walnut size balls.
- Place on lined baking trays, flatten down the balls to make patties and bake for about 15 minutes, until golden brown around the edges (they will still be a little soft on top).
- Cool on a wire rack and store in a biscuit tin for up to five days.
Makes around 25 biscuits