Otago Daily Times

Home­made oat bis­cuits

Makes 16­18

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11⁄4 cups plain flour

1 tsp bak­ing pow­der 1⁄4 tsp bak­ing soda 1⁄4 tsp salt

11⁄2 cups rolled oats (fine por­ridge oats) 75g but­ter

2 Tbsp honey

1 egg, lightly beaten

Method

Heat the oven to 180degC. Line 2 bak­ing trays with bak­ing pa­per.

In a large bowl sieve to­gether the flour, bak­ing pow­der, bak­ing soda and salt. Stir in the rolled oats.

In a small saucepan, gen­tly melt the but­ter and honey. Set aside to cool a lit­tle.

Pour the egg and but­ter mix­ture into the dry in­gre­di­ents and mix to com­bine. Di­vide mix­ture into half.

On a lightly floured bench, roll each half, about 3mm thick. Us­ing a plain 5cm bis­cuit cut­ter, cut out rounds. Place on the pre­pared trays and prick 2­3 times with a fork.

Place in the oven and bake for 10­12 min­utes, turn­ing trays half­way through bak­ing, un­til golden brown. Re­move from the oven and cool on a wire rack. Store in an air­tight con­tainer.

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