These are delicious, very crisp, and they keep very well in an airtight container (if you can leave them long enough!). Worth making a double quantity – then you won’t have half an egg left over! You could freeze half the dough for another batch later. (Make as far as step 3 and freeze the dough in a ball. Or you could go as far as rolling the biscuits in oats and then freeze them spread out on a tray. When they are frozen, put them in a bag and keep in the freezer. When you want to use them, just spread them out on a greased baking tray, allow to thaw for about 15 mins and bake. They will probably bake from frozen, but I haven’t tried it!

Ingredients

3 oz (75g) soft margarine

3 oz (75g) caster sugar

half a beaten egg

few drops of vanilla essence

1 oz (25g) porridge oats

4oz (100g) self raising flour

1/2  teaspoon baking powder

about 5 glace cherries, quartered

about 1/2 cup of porridge oats to roll the biscuits in  on a plate or flat dish

How to Make Them

Set the oven to 325F, 160C, gas mark 3, fan oven 150C.

1. Put margarine and sugar in a bowl and beat together until soft and creamy.

2. Add the egg and vanilla essence and beat together to combine.

3. Add the oats, flour and baking powder. Mix until it sticks together like dough.

4  Pull off small lumps of dough about the size of a table tennis ball (about 1″ diameter). Roll into a ball between palms of hands, then roll in oats to coat.

5. Place on a greased baking tray and flatten gently with a fork.

6. Place a quarter cherry on top of each biscuit and press in slightly to secure.

7. Bake for about 15 – 20 miutes until pale golden brown.

8. Cool on a wire rack and store in an airtight tin.

Tags: caster sugar, egg, glace cherries, margarine, porridge oats, self raising flour, vanilla essence

This entry was posted on Wednesday, March 25th, 2009 at 1:17 pm and is filed under Biscuits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.