Celebrity chef Rachel Allen says: “My children love making these biscuits to take to school in their lunchboxes. These are quite healthy biscuits and great with a cup of tea.”
Ingredients
- 275g porridge oats or oat flakes
- 100g plain flour, plus extra for dusting
- 150g caster sugar
- ½ tsp bicarbonate of soda
- 1 level tsp salt
- 225g butter, softened
Method
- 1. Preheat the oven to 180°C/fan 160°C/gas 4. Whizz the oats in a food processor until quite fine. Add the remaining ingredients and whizz again until the dough comes together.
- 2. On a lightly floured work surface, roll out the dough to a thickness of about 5mm. Cut into any shape with cookie cutters and place on baking trays (no need to grease or line).
- 3. Bake in the oven for 15-20 minutes or until pale golden and slightly firm. Transfer to a wire rack to cool.
Nutritional info
Per biscuit: 91kcals, 5.2g fat (3g saturated), 1g protein, 6g carbs, 3.8g sugar, 0.2g salt