Oat biscuits

Packed with cereals, these biscuits are good for your heart so ake them in advance for tea or when you’re out for a walk.

 

60 -70 biscuits: 90g softened butter 90g margarine 90g granulated sugar 120g brown sugar 1 egg 80g whole milk 1 pinch salt 480g plain flour 100g milled oatflakes 65g  buckwheat flour 1 level tsp bicarb 1 heaped tsp powdered aniseed 1 pastry cutter 5.5cm in diameter

 

 

 

 

 

 

 

 

 

 

• In a large bowl or in your mixer, beat together the softened butter, margarine and sugar till the mixture is light and airy.
  
• Add the egg and blend till smooth
• Add remaining ingredients and blend till the mixture forms a smooth firm ball.
• Pre-eat oven to 180°..
  
• Take ½ the dough and roll out between two sheets of baking parchment to a thickness of 5mm.
  
• Using the cutter, cut out 30 biscuits. Reform the remaining pieces into a ball and roll out.  Cut out as many biscuits as you can and repeat the process till no dough remains.  Lay the biscuits on a lined baking-sheet, sprinkle with brown sugar and cook in the centre of the oven for 20mins.
  
• Repeat the process with the remaining ½ of the dough.  You will need 3 baking-

 

You can keep these biscuits in a sealed tin for up to a month.Alternatively, you could flavour them with ground cinnamon instead of aniseed.